First things first … please join me in wishing my niece a very happy 3rd birthday! Sophie is the oldest girl of the Cousin Crew, and she celebrated her special day with cupcakes at her school. It seems like the last three years have flown by… I still remember waking up to the call that my sister was already at the hospital, having a baby that couldn’t wait to get out. And now, she’s a big sister, an adorable niece and in pre-school. (And for your trip down memory lane, here’s when she turned two and one and the big day). Happy Birthday, Sophie!
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It took me forty years to have butternut squash for the first time, and now I’ve had it four times in the last three weeks. Consider me a late, but now committed, adopter. The first time I had butternut squash was in this to-die-for salad suggested by my friend, Jessica. It was so good, I made it twice in the same week. And then another batch of squash, just roasted with extra virgin olive oil and sea salt. Amazingly, addictingly good.
And now? This Butternut Squash and Apple Soup from my uber color-coordinated friend, Beth. I made it last night, as an appetizer to a Braised Pork recipe that I’ll be telling you about this week. The soup was the perfect starter to a Fall-inspired meal, filled with tummy warming foods that make you feel good from the inside out. And clean eating? You betcha.
And with that, I can take a night off because Beth even did the write-up for me… (Project 365 down below, btw)
Fall is here, and with it, all the smells and flavors of the season. Cinnamon, apples, roasting things. Makes me feel all warm and cozy just thinking about it. And for today, that means the first batch of Butternut Squash and Apple Soup. It won’t be its last appearance this season, for sure.
Now, I am not one to peel a butternut squash. If you are, more power to you. My supermarket (and many others I’m sure) sells packaged pre-prepared squash. It’s a lifesaver.
A little olive oil, some garlic and thyme, and a little while in a nice hot oven, and the scents of fall start to waft through the house.
Now chop an onion and some nice tart granny smiths, and sauté them up until they just start to take on a little color. Ginger and allspice and a wee bit more thyme make things even more aromatic and warming.
Add the roasted squash, some chicken broth and simmer. Simmer some more. You won’t believe how good it smells in your kitchen or stop yourself from sneaking little bites of squash out of the saucepot. And I have to warn you, if they haven’t already, family members will start appearing in your kitchen or calling down to ask what smells so amazingly good.
Once everything starts to seem like it’s really falling apart and super tender, all that’s left is to purée.
So easy, especially if you have an immersion blender. If not, no worries, a regular blender will do (just be careful of getting burned and process in small batches).
And you end up with a cup of fall just ready for the taking. I can’t wait for dinner!
Sneak peak of tonight’s dinner. OMG good.