Change

Photograph by Ellen Cosgrove

Change is in the air.

The days are getting shorter and colder. Memories of our active summer vacations are fading as a cozy night on the couch looks more appealing.

Beyond the change of the seasons, our lives keep on changing. The end of a relationship, a move to a different city, taking a new job or a baby on the way. Each day we face a new challenge or reality. And though change can many times be for the better, in a society where we crave security and control how do we deal with all of this change?

As with life, the way we eat continues to change over our lifetime. Our bodies change, our tastes change and with our climate changing, our food system will be forever changed.

At a very basic level, all food represents change. Cooking is literally a chemical change and where would we be without processes such as fermentation? Certainly not having as much fun!

So how has change affected you and food? Is there a recipe that you have changed over the years? Perhaps you are now vegan or have been forced to eat differently after a major health change. All change, no matter how little, affects us. Can we see these changes as opportunities that could lead us to some unexpected and delicious places?

Change, though uncomfortable, has been the one constant in my life these past few years. In many ways it is good, because I have began to trust that everything, no matter how hard, will change. I find it interesting to see how much the seasons changing or my physical location changes what my body craves and needs. When I lived in Belfast, Northern Ireland I wanted all things potatoes and covered in gravy. In the heat of the summer I crave light salads and fruits. And as fall approaches, I suddenly want delicious soups made from hearty root vegetables.

Below is a delicious recipe for Roasted Butternut and Carrot Soup with Ginger. The ginger cuts the sweetness of the squash and carrots and it is vegan! (without the yogurt). I got this recipe from a friend a few year back when I knew that I needed to make some changes in my life. It signifies a moment that I took my interest in food seriously and started listening to my body about the changes I needed to make in my career.

Photograph by Ellen Cosgrove

Roasted Butternut Squash and Carrot Soup with Ginger

1 large butternut squash, halved lengthwise and seeds/pulp removed

6-8 carrots

Olive oil

1 onion

2 inches of ginger, skinned and minced

4 cloves of garlic

2 T of chopped jalapeno (more or less depending on how spicy you want)

4 cups of chicken or vegetable stock

1 can of coconut milk

salt / pepper

Greek yogurt

Pepitos

Hot sauce

Set oven to 400. Pour oil on faces of each squash and sprinkle with salt and pepper. Place both halves face down on sheet pan. Wash, peel and cut off stems of carrots. Toss carrots with olive oil and salt/pepper and place on sheet pan. Place both pans in oven. Remove carrots after about 20 minutes and squash after about 50 minutes (or until both are soft and starting to carmelize).

Place oil in pan and saute chopped onion with a little salt until it starts to turn translucent. Add ginger and garlic and saute for a few minutes more. Add broth and bring to a boil. When carrots are done, loosely chop them and throw into pot. Continue to simmer. Once squash is done and cooled a bit, take a spoon and scoop out squash and put into pot. Let simmer for 10 more minutes.

Take soup off the heat and use am immersion blender to blend until smooth. Add can of coconut milk and blend more. Taste and season with salt and pepper. Serve in bowls with a scoop of greek yogurt, a sprinkle of pepitos and a drizzle of hot sauce.