Though it is officially not for another 2.5 hours, I want to be the first to wish all a Happy Autumn!
I love Autumn, Fall, whatever you may call it! The crisp days the smell in the air of leaves and freshness. I love the colors and the produce! Squash! I love it! Pumpkin and butternut squash are two of my favorites followed by acorn. I think I love them all. Not to mention the APPLES! If you've never been to an apple orchard, do it this year! The delicious varieties of apples along with pumpkins and cider make a great weekend getaway!
Make sure you checkout my posts from October 2005. I have some great decorations on there such as chiffon ghosts and a scary fence. Both of which are super easy to do and make a great decoration and conversational piece. I also have some great recipes such as pumpkin cupcakes as well as others.
So, here is to Autumn! Welcome Back!!!
Here is one of my favorite fall recipes! So yummy!
Butternut Squash Soup
4 slices bacon
3 lbs (2 small) butternut squash
3 T unsalted butter
2 lg onions, couarsly chopped
2 small carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 t salt, or more to taste
3 & 3/4 c low sodium/fat free chx broth
2 T thinly slivered fresh sage OR 2 t dried
1/4 t freshly ground pepper
Cook the bacon over medium-low heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain (I use a george foreman for this!), then crumble and set aside. Pour off and discard the fat from the pot and set the pot aside.
Meanwhile, cut the butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and, using a sharp paring knife, peel the squash. Cut the squash into 3/4 inch chunks
Melt the butter in the pot (a large heavy pot) over medium heat. Add the onions, carrots, celery, garlic, and 1/4 t salt and cook, stirring, until the onions are translucent, 10-12 min. Add the squash and stock and bring to a simmer. Partially cover and simmer, sitrring occasionally, until the squash is very tender, about 15 minutes.
In batches, puree the soup in a blender until smooth and return to the pot. Stir in the sage, and season with the remaining 1/2 t salt and pepper. Reheat over medium heat, stirring occasionally , until hot. Ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.
Picture to follow.