Season’s Greetings

It’s a pretty exciting time of year around here at WhiteWave.

1. Fall is upon us here in Colorado, which means spectacular scenery (see below).
2. Our brands are releasing a whole slew of Seasonal Flavors that people go nuts for (see also below).

To see where these flavors are available near you, check out the International Delight, Silk and Horizon Organic websites.

Cinnamon Butternut, Sweet Potato Apple Soup

The Fall season brings with it a lot of great things, but perhaps nothing as great as nice as those comfort food recipes to ease into winter. Being a food company, we’re always looking for ways to offer new ways to enjoy our products, and thanks to our amazing fans we’re never short on new ideas. Check out one of the latest fan recipes from an awesome blogger that brings some Silk PureAlmond in from the cold:

Photo and recipe courtesy of SavvySassyMe.com

Author: Savvy Sassy Me

Recipe type: Soup

Prep time:  1 hour 30 mins

Cook time:  1 hour

Total time:  2 hours 30 mins

Serves: 12-15

A sweet and savory fall soup, with a hint of delectable spice.

Ingredients

1 butternut squash, peeled and cut into pieces

3 sweet potatoes, peeled and cut into pieces

3 medium apples, peeled and cut into pieces

1 cup white onion, finely chopped

5 cups of vegetable broth

¾ cup coconut milk (I used Silk Pure Coconut)

1-2 tbsp olive oil

2-4 tsp ground cinnamon

½ tsp nutmeg

1 tbsp Truvia (3 packets of your preference of sweetener)

2 tbsp coconut oil (optional)

2 cloves of garlic, minced

Salt and pepper to taste

Instructions

1. Peel and cut all vegetables.

2. Pour olive into in large pot (I had to use both a 5-quart and 4-quart pot because it makes so much) and place on medium heat.

3. Add onion and cook for about 15 minutes, as the onions begin to turn translucent.

4. Add 1 tsp cinnamon and ½ tsp nutmeg, stiring and cooking for 30 seconds.

5. Add squash, sweet potatoes, apples, and broth.

6. Add enough water to cover the veggies by 1 inch.

7. Bring the mixture to a boil, reduce to low heat, cover and simmer for 30-40 minutes.

8. Remove approximately ½ – 1 cup of broth (optional: it depends on how much vegetables you have).

9. Let cool for 15-20 minutes.

10. Stir in the coconut milk.

11. Add salt, pepper, garlic, coconut oil, and more cinnamon/nutmeg to taste.

12. Puree using a hand mixer, immersion blender, or standard blender.

Notes

Makes approximately 12-15 cups. Can easily be frozen. Note that the amounts vary depending on the size and quantity of vegetables. Just keep a watchful eye and you can’t go wrong. Trust your instinct; you aren’t going to “mess it up” but having too much/too little of anything–it’ll just affect the thickness of the soup. Remember to add spices TO TASTE. Everybody likes a different amount. I for instance, LOVE CINNAMON. So, I use a lot.

Lunch box diaries

Last month we shared a few videos highlighting what food in the fridge, thinks about food in the lunch box. All seemed to agree that the milk box is a pretty good alternative to the juice box. Another thing they didn’t mention, but that we’re sure the food also agrees with, is that packing a lunch can be tough work. Especially when you try to make each and every one special for your kids (or yourself).

So to help out, we asked a few super creative lunch box artists to share a few of their own creative ideas over on the Horizon Organic Pinterest page. Check it out for some brown bag inspiration, and feel free to share a few of your own.