Eating with the seasons

It's more apparent to me than ever just how important it is to eat in accordance with the seasons. As the cold air begins to fill more and more of these New York days I feel myself wanting warm, hearty foods, soul foods. Salads and raw foods are great for the summer as they help to cool the body down but they are slowly losing their appeal. During the winter season the body craves to be warm and providing it with root vegetables, stews, lasagnas, slow cooked foods will make your body very happy!

What are your favorite winter dishes? Do you notice your body wanting different foods than it did during the summer? Listen to what your body is telling you.

A warming dish to try: Winter Squash and Sweet Pepper Soup

Ingredients

1 Tbsp. extra virgin olive oil
1 medium leek, white part only, chopped
1 large orange bell pepper, seeded and diced
4 cups diced butternut squash
Salt and freshly ground black pepper, to taste
1 tsp. chopped garlic
1 tsp. paprika
3 cups vegetable or chicken broth
1/4 cup orange juice
1/4 cup raw pumpkin seeds, crushed (for garnish)



Heat oil in medium Dutch oven or heavy, large saucepan over medium-high heat. Sauté leeks until translucent, 4 minutes. Add bell pepper, squash and pinch of salt, stirring to coat with oil. Reduce heat, cover and cook vegetables gently to release juices, 10 minutes.

Stir in garlic and paprika for 30 seconds, until fragrant. Add broth, increase heat and bring liquid to a boil. Reduce heat, cover and simmer soup until vegetables are soft, about 20 minutes. Uncover, and let soup cool for 10 minutes. Adjust seasoning to taste.

Transfer soup to blender, cover and whirl soup to a velvety puree. Or, using an immersion blender, puree in the pot. Blend in orange juice and season to taste with salt and pepper.

Crush seeds and add to soup as garnish. If using, sprinkle Spanish paprika. Serve immediately.

Makes about 4 servings.