It’s been a huge life change, one that I couldn’t have imagined, but so worth it in every regard. I knew I would have to adapt my climbing career while Theo was young and I was recovering from birth. But one thing that I didn’t anticipate was altering another passion of mine, cooking. Over the years, I’ve become incredibly excited about cooking and using good, quality food. With Theo, I quickly realized that involved recipes would have to take a backseat for a while. This is one of my favorite recipes that I have been cooking recently with the yummy local winter squash. I love that I can prepare it in different stages, allowing me to play with Theo in between. It also it great frozen and a perfect food for an active toddler. I hope you enjoy! – Beth Rodden
Beth Rodden’s Autumn Squash Soup
- 2 winter squashes (Buttercup is my favorite, but I have also used Butternut and Kabocha)
- 1 32 oz jar of chicken broth (or veggie broth)
- 4 cloves garlic, chopped
- 1 onion, chopped
- 2 teaspoons curry powder
- 3 teaspoons cinnamon
- Pre-heat oven to 400.
- Cut the squash in half, and de-seed them.
- Generously brush the flesh with olive oil and roast cut side down in a roasting pan.
- Bake for approximately 45-60 minutes depending on size of squash.
- Remove when the squash is tender when speared with a fork. Let cool then scoop out the flesh onto a plate.
- Sauté chopped onion in a pan on the stove until the pieces are transluscent. Add the chopped garlic and spices and sauté for 4-5 minutes. Add the squash and broth.
- Bring to a boil, then simmer for 10 – 20 minutes to let the flavors permeate.
- Use and immersion blender or scoop into a normal blender, and blend until smooth.
- Top with parsley if you have the time and energy
Beth fell in love with the mountains and wanted nothing more than to travel the world exploring climbing areas. Over the next decade she became one of the most accomplished female climbers in the world. Beth has free climbed three routes on El Capitan, more than any other woman. She has also established some of the hardest traditional climbs and sport climbs in the world by a woman.
Over the past few years Beth has become very involved with clinics and working with young climbers across the country. Climbing has been her passion since childhood and she loves sharing that with young climbers today; working to develop their skills and enthusiasm into good stewards for the sport. Beth has also developed a strong passion for local food systems. She is very engaged in bringing awareness that food sourced and grown locally is beneficial for the environment as well as people’s health. She is fortunate enough to split her time between Yosemite and the Bay Area, where she can pursue both her love of the mountains and climbing, and her love of good, quality food. When she’s not climbing she can be found cooking with food from the local farmers market, and spending time with her four legged companion, Max and her son, Theo.
Beth’s Favorite Pack:
Osprey Athlete Payge McMahon is an adventure athlete, ‘rockin’ yogi’ and journalist who travels the world inspiring others to get outdoors, try new things and start checking off that bucket list.
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