December Harvest: Acorn Squash
As the weather grows colder, it is an important time to utilize the medicinal properties of our food to heal our seasonal imbalances. This month, we made a curried squash soup chock full of potent medicinal ingredients, like ginger root (which can be a digestive aid and clear congestion) and turmeric (which is a more powerful anti-inflammatory than ibuprofen). We learned that the colors of our foods actually tell us a lot about the nutrients inside, and how they support specific parts of our body. Just like carrots, the golden orangish hue of the Acorn Squash indicates the presence of beta-carotene, a nutrient that helps our eyesight, moisturizes our skin, and supports our immune system!
The students were able to glean the importance of filling up a rainbow on their plates, not only because it looks nice, but because it fills your body with all the nutrients that it needs. They learned that…
Red foods support heart health.
Orange foods support our eyes and our immune system.
Yellow fruits and vegetables tend to contain healthy fats that help our skin stay moisturized.
Green foods support the liver and the body’s detoxification.
Blue foods support our brain.
And white foods support our bones by providing us with vitamin D and calcium.
Recipe: Curried Acorn Squash Soup
- 1 Acorn Squash, halved lengthwise and seeded
- ½ Onion Chopped
- 1.5 Cups of Veggie Stock
- 7 fluid ounces of coconut milk
- 1 Tbs of Olive Oil
- 1 ½ Tbs of curry powder
- ½ tsp of Nutmeg
- ½ tsp of Ginger
- Dash of Turmeric
- Salt & Pepper to Taste
- Preheat oven to 350 degrees F. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. (Prepped beforehand)
- In a large saucepan sauteé onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock, coconut milk, curry powder, nutmeg, ginger, and turmeric. Cook over moderate heat, stirring occasionally, about 10 minutes.
- Puree the soup in a food processor or blender. Season with salt and pepper to taste and serve.