Butternut Squash Soup

This is the soup I make EVERY Christmas and give away as gifts. It's that good. The ingredients are in season during this chilly time, it stores well in the freezer and it is delicious. I buy cute glass jars and wrap them with bows. Everyone loves it. Including myself. Giving presents you make with your heart is makes me happy. And this soup, makes everyone happy!

The time it takes to make this soup is worth it. 

Healthy, Clean and DELISH!

Winter is the best time to make this soup. Butternut squash is in season and in every market. Remember to always buy organic when possible. You are worth it!

INGREDIENTS:

• 3 Tbs Coconut oil
• 2 Tbs Balsamic vinegar
• 2 Butternut squashes, about 3 lbs total. Cut in half and seeded.
• 1-2 large granny smith apples halves and cored
• 2 yellow onions, cut into quarters
• 6 cups chicken stock
• 1/4 tsp ground nutmeg
• Pink himalayan salt and cracked pepper to taste
• 1/2 cup half and half OR plain full fat yogurt
• 1.5 Tbs Grass-fed Butter
  
  DIRECTIONS:
• Preheat oven to 425 F. 
• Line a rimmed baking sheet with foil or a silicone matt.
• In a small bowl, mix oil and vinegar. Brush the cut sides of the squash, apples and onions with mixture.

Place squash and apples cut side down and the onions on baking sheet.

Bake, turning everything at least twice, until tender and light brown. About 30 minutes for the apples and 45-50 minutes for the veggies. 

Transfer everything to a cutting board and let it cool to the touch. 

Scoop out flesh from squash and discard the peel. Chop the apples and onions.

Transfer everything to a large sauce pan and add the chicken broth and nutmeg.

• Over medium-high heat, bring ingredients to a boil and reduce to simmer on medium-low. Simmer for about 30 minutes until VERY soft and tender.
• Remove from heat and let cool slightly. 
• Once cooled, place ingredients in a blender and puree the soup in batches until smooth. 
  
• Return puree to saucepan and stir in the half and half. 
• Season with pink salt and cracked pepper.
• Add grass-fed butter.
• Heat back up to on medium. 
  
  *This soup can be stored in the fridge for about 2 days and in the freezer for about 3 months. 

It's heavenly!

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Persimmon Fruit

~Persimmons~

This is one of my families favorite snacks. We are a happy family when these are in season. Which is November through February. When looking to buy this mild and sweet fruit, make sure to buy the non-astringent persimmon, like Fuyu (Fuyugaki), Gosho/Giant Fuyu/O'Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga. These are my personal favorite and are eaten while crispy, like apples. OMG heaven!!!! My 5 yr old Begs for them! 

Persimmons not only taste amazing but they have amazing health benefits. You need to take advantage while you can this winter. Something different is a good delicious thing in life.

They are a true SUPER FOOD!

-They are high in calories (70+ calories) but very low in fats. 

-It's a very good source of dietary fiber. 100 g of fresh fruit contains 9.5% of recommended daily intake of fiber.

-They contain important anti-tumor, anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels)

-They contain vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals that play a role in aging and various disease processes.

-They are a good source of vitamin-C, another powerful antioxidant. Eating foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

-They contain many B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body. 

-They also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus.

-PHEW! So get them while you can! Seek them out at your local farmers markets and grocery stores before the season ends. They are Beautiful inside and out!!

Besides eating them raw, there are MANY amazing recipes you can try using them. Here is a wonderful recipe to try from Food52.com

Persimmon and Goat Cheese Salad

Serves 4

• 6 cups mixed greens, any style
• 1 Fuyu persimmon, diced 
• 1 small apple, diced 
• 1/2 cup soft goat cheese, crumbled
• 3 tablespoons sliced almonds, toasted
• 4 tablespoons tangerine juice
• 2 tablespoons olive oil
• 1/2 teaspoon dijon mustard
• 1 pinch salt 
• 2 dashes pepper

1. Place the greens in a salad bowl and top with the fruits and goat cheese. In a small bowl, whisk tangerine juice, mustard, salt and pepper. Whisk in olive oil in a small stream. Adjust to taste. combine with greens and toss. Sprinkle almonds over all. Serve.   
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