Sweet and Sour: Squash Soup for Fall

My car clock mistakenly changed itself early this weekend for daylight savings which reminds me to remind you to set an alarm to change your clocks Saturday Nov 2 before bed (extra hour of sleep!)

How do you welcome the change in seasons? Lots of ways to be adding some warmth in your life with fall. Perhaps doing some warm yoga to take care of yourself with the busy holiday season coming up (the studio where I did my training called Yoga80 offers multiple classes each day and is having some fabulous workshops open to the public now-Dec, should be getting some updates soon. I do teach Tuesdays at 7:15pm and every other Saturday at 9am for folks living in San Diego). Getting or making yourself a new cozy knit hat or scarf. Checking that your umbrella still opens after the months in the closet. Finding heat in your food: firing up the oven for some spiced cookies and breads. Simmering soups and spicy foods (Korean tofu soup and Southern Indian sambar are nice...you can buy powders or pastes at the ethnic grocery stores to make them lickety split if you have time restrictions, maybe be social and host a hot pot with friends) are one of my favorite ways to welcome fall.

 If you love pumpkin, you're probably in heaven right now if you visit any coffee shop, ice cream parlor or even the grocery stores. Trader Joe's  had a whole shelf when I went (check out Kirbie's Cravings pumpkin scouting trip for more details)

Your soup may be a different color, my stock was bright pink from making it with beets

 

Delicata squash (image credit: Chezpim)

Sweet and Sour Squash Soup

Time depends if you already have certain items made! Making your own soup stock will take about 1 hour and 10 minutes.

Single Serving:
1 delicata squash (about 6"-8" long)-for about 3/4 cup cooked flesh
1/2 to 1 cup veggie stock
1-2 tbsp cilantro chutney

2-3 corn tortillas
1/4 avocado

1. Cut the delicate squash half lengthwise, remove the seeds (separate from guts, spread out to dry out a couple days and then toast) and place skin side up, bake at 400F for 20 minutes, until fork tender (shortcut idea: used 3/4 cup canned pumpkin)
2.  Make cilantro chutney while waiting for the squash.
3.  Scoop squash flesh out and discard skin. Add to a blender with 1/2 cup soup stock to start and 1-2 tbsp of  cilantro chutney (to taste). Blend until smooth.
4. Heat the soup on the stove on low or microwave
5. Toast a tablespoon nuts in the oven (just a few minutes at 350) or in a pan on the stove over low if desired to sprinkle on top of the soup.

Serving idea: For a more substantial meal and a counterbalance to the tangy, enjoy with the creamy flavor of warmed corn tortilla and sliced avocado on the side! Or maybe the dairy-lovers want to make a grilled cheese/quesadilla. For time saving, you could try buying canned pumpkin or buying microwave steamable bags of pre-cut butternut squash. although you could substitute it, but they do embrace orange colored produce.

Practical Question: Speaking of warming up, I saw a Groupon deal for a food warmer that you plug in and it warms to 200F, so no need to use a microwave. Anyone have experience with food warmers or thermoses they like or dislike?

Fun Question: What's going on for Halloween tomorrow? If nothing, what's your favorite seasonal fall food/beverage?