I've just returned to Buffalo after having spent a fantastic weekend in Chico, California. There was a great turnout for my two-day, intensive seminar on homeopathy and I couldn't have asked for a more lively, warm and welcoming bunch! There were mothers, grandmothers, chiropractors, nurses, farmers, a truck driver, teachers, and herbalists. The vendors were interesting and informed, and the food was out-of-this-world delicious.
My mouth is watering just remembering the beautiful cheesecake and acorn squash soup. All the foods were locally sourced, organically grown and true to Weston A. Price principles. I'd like to send a heartfelt “Thank You!” to Carol Chaffin Albrecht, the chapter leader for the WAPF chapter of Chico-Butte and all the wonderful folks who made my family and me feel welcom and appreciated.
And because I loved the meal so much, I thought I'd share a recipe I've found for the delicious cream of acorn squash soup. I can't say that it will be as good as what the talented volunteers prepared, but it's likely to come in a close second!
You'll need:
• 2 acorn squashes, halved and seeded • 1 medium onion, cut in half • 6 tbsp. unsalted butter • 1/4 c. flour (which can be coconut flour or gluten free, if necessary) • 5 c. bone stock • 1 c.raw heavy cream • Celtic Sea Salt to taste • Freshly ground black pepper to taste •
Here's what you do: On a buttered surface of a Dutch oven , bake the squash and onion until soft. Scoop out the meat from the squash and discard the skin. Put the squash back in the Dutch oven, add the stock and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add raw cream, and salt and pepper to taste. Continue stirring until just heated through.
Man, oh man…….Chico I’m coming back!
I am a homeopath with a worldwide practice working with families and individuals via Zoom. I'm also a teacher and most importantly, a mom who raised my now-adult children depending on homeopathy over the last 31 years. I lived decades of my life with food intolerances, allergies, and chemical sensitivities until I was cured with homeopathy, so I understand pain, anxiety, and suffering. You may feel that your issues are more severe or different than anyone else’s, but I have seen it all in my practice and in my work in India. My opinion is that nothing has come close to the reproducible, safe and effective results that my clients, students and I have achieved with homeopathy.
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Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. Joette believes that the advice and diagnosis of a physician is often in order.
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| Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. In order to be treated or diagnosed, Joette believes that the advice of a holistic physician is in order. 2009-2021 © Joette Calabrese – Practical Homeopathy® - HomeopathyWorks® - Health and Wellness - Privacy Policy
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Wish I could’ve been there!
That recipe sounds amazing- I usually make butternut squash soup! Can’t wait to try it with acorn!
I hope I can make your next seminar!
i have always liked ainddg apples to my soups, it adds such a natural sweetness to it, not to mention the extra nutrients! your soup is beautiful, reminds me of a bright but cold october sunday, perfect to tuck into with a lap blanket and good book in hand.
This looks delicious! But I think I’m missing something – when do you add in the flour? It seems like maybe right before adding the squash and stock so it makes a roux?
Oops, you’re right. Yes, you can add the flour in with the squash to thicken the soup.
thanks for the recipes! can’t wait to try them. i made a medely of acorn squash, yams, and regular potatoes, and it was delish. i cubed the yams and potatoes and boiled them. i boiled the halved squash in a covered dutch oven until tender. then i peeled + cubed the squash and tossed all three in olive oil and sprinkled some sea salt, pumpkin pie salt, and garlic powder and broiled it all for a few minutes! try it
just made your soup last night- it was lovely. takhns so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!
I lived in Chico for several years and have to agree that the food is fresh and delicious. Year-round farmers markets, local meat and grains, a great natural health community. The summer heat is intense, but that’s what makes for a great watermelon!