The little things in life make my heart smile. I took a trip to the local farm stand to pick up some of my fav honey crisp apples and found more than crunchy juicy treats. My trip to Melicks put a little extra spring(or fall) in my step! Rusty colored mums and every kind of awkward shaped gourd/pumpkin you could imagine organically decorated this New Jersey farm stand. The sweet smell of apples infused the air and the spaghetti squash called my name for tonight's dinner (don't worry, I'll share...the recipe:))
In spirit of this amazing autumn day, I broke out the immersion blender and whipped up some butternut squash soup! Butternut squash soup is silky, earthy, sweet, warm, comforting, healthy and therapy for the mind and soul. My recipe is as follows...
2 tblsp evoo
1 sweet onion diced
2 garlic cloves
1/2 tsp turmeric
dash of cinnamon
2 tblsp fresh grated ginger
4 cups cubed butternut squash
1 peeled and diced tart apple
2 peeled and diced carrots
3 cups of chicken broth or water
s&p
Heat evoo over med heat in a large saucepan or Dutch oven. Sauté onions and garlic until soft (5 mins). Next stir in ginger, turmeric, and cinnamon-allow to combine with the onions. Next up toss in your butternut squash, apple, and carrots. Stir around with the onion mixture. Add three cups of chicken broth or water and crank the heat. Bring to a boil, add a healthy toss of s&p then bring to a simmer for about 20 mins or until veg is tender. Turn off the heat and rev up the immersion blender (my FAVORITE kitch toy) If you do not have one of these a.) Christmas is around the corner b.) you can use a blender but allow the soup to cool to prevent an explosion. Blend away until you are left with a creamy velvety orange pot of comfort. I like to top this soup with a dollop of Greek yogurt, candied pumpkin seeds, and a dash of cin but it is just as good without the accessories!
Enjoy this creation in your favorite mug...it is sure to make your heart smile:)
Lots of LOVE
EmMe
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