The change in season has inspired me so I am back in the kitchen and looking forward to cosy evenings and comfort food.
I can’t wait to prepare warming Asian curries bursting with flavour and topped with handfuls of fresh coriander. I want delicious, nutritious and satisfying stews and slow cooked meals, steaming away gently on the stove. For breakfasts, stewed apples with cinnamon on porridge or with live natural yogurt or goat’s kefir to support your immune system and gut health, so crucial at this time of year.
And Autumn wouldn’t be Autumn without soup.
Roasted squash, butterbean and spiced apple soup – serves 4
500g pumpkin or butternut squash
1 tbsp olive oil
1 tbsp coconut or olive oil
A red onion, chopped
A carrot, chopped
2 garlic cloves, crushed
½ tsp ground cinnamon
½ tsp ground cumin
600ml vegetable stock
1 apple, cored and chopped
400g jar or tin butter beans, rinsed
30g pumpkin seeds, browned in a pan
Large pinch cumin and salt
Preheat oven to 180 degrees.
Cut the squash into wedges or cubes all the while, leaving the skin on.
The, place it all on a baking tray, and drizzle with local Mallorcan olive oil. Next, season with salt and pepper.
I recommend you try sprinkling some sea blossom salt from Es Trenc called Mallorcan Flor de Sal.
Bake for 40 minutes, until soft and golden. Leave to cool slightly then peel off skins and discard.
Heat coconut oil in a large pan and add onion, garlic, carrot and spices. Sauté gently for 5 minutes.
Add stock, pumpkin, apple and beans and simmer for 10 minutes.
Adjust seasoning, cool slightly and blend.
Serve with a sprinkling of pumpkin seeds.
About the author
Suzanne is a Nutritional Therapist trained in London at College of Naturopathic medicine. She has 25 years experience as a chef and recently trained in raw foods, at a gourmet level with Matthew Kenney.
Suzanne’s business is Vital Nutrition which she founded in 2008. She offers private consultancies focusing on diet and lifestyle improvements supporting patients on their journey to optimum health. Her regular cookery workshops are delicious, fun and educational and her cooking skills are available to private clients, on retreats and for chef training.