Wellness Wednesday Recap & Recipes

There's something magical that happens when you get a group of strong women into a room. As evidenced by this month's Wellness Wednesday workshop, these gatherings give us a chance to connect, share and inspire. Interested in learning more about upcoming opportunities to move, nourish, connect and reflect with other women? Click here to learn more.

As a way of sharing inspiration, here are a few of my favorite Fall recipes. Enjoy!

Roasted Butternut Squash Soup 

Yield : 8 Servings    |    Time: 1 Hour

Ingredients:

• 1 1/2 pounds butternut squash (peeled and cubed - buy already done, total time saver!)
• 2 T olive oil
• 2 shallots, diced
• 2 cups chicken broth (or vegetable, if you're vegan)
• 2 t high quality curry powder
• 2 t freshly grated ginger
• Pinch nutmeg
• 1 14-ounce can full fat organic coconut milk
• ​Kosher salt & freshly ground black pepper
• Garnish: pepitas, unsweetened coconut chips, unsalted cashews
  

Preparation:

​Preheat oven to 375 degrees. Line a baking sheet with parchment paper, spread squash cubes and drizzle with olive oil and salt & pepper. Bake 25 - 30 minutes, until squash bottoms have rich caramel color. 

Heat oil in bottom of soup pot, add shallot and sauté over medium low heat until shallots soften but do not burn. 

Add squash, broth and spices to pot, bring to steady simmer, cover and simmer gently about 10 minutes. 

Insert an immersion blender into pot to process until smoothly puréed. Alternately, you can transfer to a blender/food processor to purée then return to pot. 

Whisk in coconut milk and return soup to a gentle simmer, cooking for 5-10 minutes until heated through. Season with salt & pepper, and add additional stock or coconut to reach desired thickness. 
Let the soup stand off heat for an hour or two before serving, then gently reheat before serving with following garnish: 

• Pepitas
• Unsweetened coconut chips
• Unsalted cashews 

Toast each garnish item separately in dry pan over medium heat, watching careful to keep from burning. 

To serve, ladle soup into bowl then place a small mound of garnish in center of each bowl. 

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Vegetable Soup

Yield : 8 Servings    |    Time: 1 Hour

Ingredients:

• 1/4 C extra virgin olive oil
  
• 1 small onion, diced
  
• 1 small sweet potato, diced
  
• 1 each red & yellow pepper, diced
  
• 1 zucchini, larger dice
  
• 1 yellow squash, larger dice
  
• Frozen organic mixed vegetables (carrot, corn, green beans, peas)
  
• Kosher salt & pepper
  
• 6 cups organic chicken broth (or vegetable, if you're vegan)
  
• 1 28-ounce can organic diced tomato (I used Muir fire roasted) and juice from can
  
• 1 15-ounce can organic garbanzo beans (rinsed and drained)
  
• Garnish: slivered basil and grated Parmesan (omit cheese if vegan, or sub nutritional yeast)

Preparation:

Heat 3 tablespoons of olive oil in large deep soup pot over medium high heat. Add onion, sweet potato, peppers, zucchini and squash. Cook, stirring until onion is soft and vegetables begin to caramelize, can take up to 15 minutes or so. 


Add frozen vegetables, sprinkle with salt and pepper. Cook stirring all vegetables together for a minute or two, then add broth and tomatoes with juice. Bring to a boil, then adjust heat so mixture simmers, stirring occasionally until vegetables are fairly soft, about 15 minutes. 


Simmer and taste for seasonings for another 15 minutes. 


To serve, ladle soup into bowl, drizzle olive oil and top with basil and Parmesan.

​
TRS Note: 


This recipe is just a guide - play around with whatever veggies you have on hand, and feel free to substitute black beans for the garbanzo beans if you prefer.