The past weekend’s weather clearly indicated fall is here. Although it’s still warm out and we have the Santa Ana winds blowing through, the temperature for the most part is dropping. Fall is a time for renewal and recharging our essence. After a summer of fun and frolic and expending all our energy, fall is a time to search internally, and nourish ourselves and the ones we love.

In Chinese medicine, this is the time of “metal” and the organs we focus on are the lungs and the large intestine, whose purpose is to take in and let go. So, in this time of renewal, I encourage you to let go of the things in life that don’t serve you well, and let them fall away, like leaves on trees.

Healthy cooking is a great way to nourish your being.

I have so many friends who read my column who don’t cook because they hate to cook for just themselves; and, you’d need a sizeable bank account to have someone cook healthy, delicious food for you! My suggestion: find a group of people who you rotate cooking with. Every week someone from the group can make something and share it with the group, so everyone gets fresh, healthy food. Most recipes will feed about four people.

Butternut squash soup is a fantastic fall recipe that is easy to make and good for you! We are just beginning to learn about the wealth of nourishment supplied by the mildly sweet, finely textured winter squash, a veggie that was once so important in the diet of Native Americans, they buried it with the dead to give them nourishment on their final journey.

Winter squash is available August through March, but they are at their best in October and November when they are in season.

Give this recipe a try, and you will see how much better it tastes than the canned/boxed soup you’ve been heating up in the microwave.

Sour cream for garnish

Directions

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for five minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.