Embracing Autumn: Traditions and Seasonal Nourishment
Oct is upon us already, one of my favourite months of the year because it’s Halloween / Samhain 🎃 My children always start getting excited about the countdown to getting dressed up and getting lots of sweeties. It's a fun-filled and very important date on the wheel of the year.
It has always fascinated me that this day is associated with the ancestors in different parts of the world. Traditionally here it was seen as the time when the veil between the 2 worlds was at its thinnest, and of course in South America it has the same meaning… The Day of the Dead!
In Cambodia it is known as Pchum Ben. A 15-day festival where people pay their respects to deceased relatives by offering food to them. In Obon, it’s a 3-day Buddhist festival. In Japan, it's a time that honours the spirits of ancestors through pilgrimages and dances. In India, the festival is called Pitru Paksha, where people perform the Shraddha ritual to ensure their relatives' place in the afterlife. How wonderful that in so many cultures it has the same meaning!
I always light a candle and think of my ancestors at this time and ask them to clear any obstacles that are in the way of my current intentions, which helps me clarify what seeds I am sowing in this autumn to reap in the spring. It is the time to turn inwards and nourish deeply from within.
With love and witchy vibes, Tara <3
Pumpkin and Butternut Squash Soup Recipe
INGREDIENTS
1 small butternut squash, peeled and cubed
2 cups of fresh pumpkin
1 chopped onion
2 minced garlic cloves
4 cups of vegetable stock/broth
1 tablespoon olive oil
½ teaspoon cinnamon and ½ teaspoon of nutmeg
1 tablespoon of chopped fresh sage, chopped (or a teaspoon of dried sage)
½ cup coconut milk or heavy cream (you can change how much you put of this in dependant on how creamy you want your soup!)
Salt and pepper to your taste
INSTRUCTIONS
Preheat the oven to 200°C
Prep and cook your squash: Toss the butternut squash cubes in the olive oil, cinnamon, nutmeg, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until soft and caramelized.
Sauté the onions and garlic: While the squash is roasting, heat a pan over medium heat and sauté the chopped onions and garlic until soft and delicious smelling!
Add the pumpkin and broth: Stir in the pumpkin, roasted butternut squash, vegetable broth, and sage. Bring to a boil, then reduce the heat and have it simmer for around 15-20 minutes.
Blend the soup: Blend until smooth and creamy.
Add creaminess: Stir in the coconut milk or cream (if you are using it) and add however much salt and pepper you want.
Eat up!
