High Phenolic Olive Oil enriches autumn’s bounty in this rich warming soup.

“Season of mists and mellow fruitfulness….” (Ode to Autumn by John Keats)

From the Kitchen of Theresa James

This easy deliciously smooth Roasted Butternut Squash Soup recipe is healthy and completely dairy free and, served with crusty fresh bread, makes for a tasty supper as the weather cools.
If covered and chilled in the fridge this dish can be made up to 3 days in advance. The soup can also keep for up to 3 months in the freezer when stored in freezer proof bags or container.
I often try to add ginger and tumeric to dishes for the medicinal properties.
And they combine very well with the high phenolic olive oil.
Enjoy!
TJ

Serves 8

Ingredients

    
1-5 kg /3 lb 5oz deseeded butternut squash cut into 3cm cubes.
1 large onion roughly chopped.
2 medium carrots peeled and chopped.
1 red pepper de seeded and cut into cubes.
5 tablespoons high phenolic olive oil.
1 tablespoon clear honey.
4 inch piece fresh root ginger peeled and chopped.
1 tablespoon tumeric.
1-5 litres or 2- 1/2  pints vegetable stock.
6 garlic cloves peeled
Juice of 1 lemon
Salt and freshly ground pepper.

Method

1) preheat oven to 200c/180 c fan / gas 6
2) tip prepared squash, onion, carrots, pepper and garlic into large roasting tin, pour oven half the high phenolic olive oil and toss until evenly coated.
Spread in single layer and season with salt and pepper.
3) put vegetables into preheated oven for about 45 minutes until soft and tinging brown.
Drizzle honey over vegetables for the last ten minutes.
4) place large deep-sided saucepan over medium heat, add remaining high phenolic olive oil and when it is hot
add the ginger and and turmeric and fry for one minute.
5) pour in stock and bring to the boil, then stir in roasted vegetables .
Season with salt and pepper.
6) remove the saucepan from the heat and squeeze in the juice of the lemon.
7) blend until smooth.
My next recipe will come from my kitchen in Poole, U.K. where Jimmy and I will spend the winter. TJ

“Food as Medicine” Notes:

Turmeric comes from the Curcuma longa plant, which grows in India and other Southeast Asian countries. The dried root of the Curcuma longa plant is ground into the distinctive yellow turmeric powder. There are several chemical compounds found in turmeric, known as curcuminoids. The active substance in turmeric is curcumin.

Of the 10,000+ studies referencing ≈, the most interesting finding is that when it’s compared to conventional medicine, turmeric benefits equal that of many pharmaceutical medications. In fact, a number of studies have even reported that using curcumin is more advantageous than certain prescription drugs. Learn more!

 

Ginger Root: The Chinese and Indians have used ginger tonics to treat ailments for over 4,700 years, and it was a priceless commodity during the Roman Empire trade around the coming of Christ because of its medicinal properties.

So, what makes ginger so good for us?

In one word: Gingerol.

Of the 115 different chemical components found in ginger root, the therapeutic benefits come from gingerols, the oily resin from the root that acts as a highly potent antioxidant and anti-inflammatory agent. These bioactive ingredients, especially [6]-gingerol, have been thoroughly evaluated clinically, and the research backs up why you should use ginger on a regular basis. Learn more!

Did you know?

High Phenolic Olive Oil is from early harvest green olives. It is distinctive in its peppery effect on the back of the throat. This is caused by the phenolic compound oleocanthal which has anti-inflammatory properties similar to Ibuprofen – without the side effects! Oleocanthal is actively researched for potential benefit in the prevention and treatment of neurodegenerative and autoimmune disease. Learn more!

Founder, Aristoleo Writing on Mediterranean longevity, rhythm, and lived resilience