TIMELESS RECIPES

With the comeback of Starbuck's fall lattes, I can now ignore the calender and say that it is officially fall! The S family has put away the air conditioners, the big ugly fans and traded them in for big fluffy comforters and full pajama set. I woke up this morning to a crispy chilled room and loved ever minute of being buried underneath the warmth while breathing in and feeling the cool air on my face. I love fall. Every red, orange and yellow moment of it starting at the tops of those colour changing trees and overcast skies, going down to the dewy grass sprinkled with brown leaves.

What can I say? I love big cable knit sweaters and cardigans. I adore brown leather boots and fall coats, not to mention the fact that fall means the start of holiday season for us; Thanksgiving, Halloween and Christmas!

I have a plan for this fall. This fall I plan on baking more as well as making soup at least once a week. A few weeks ago I made a butternut squash soup and it was lovely! An amazing thing about this recipe is that it's super easy to make. It's not the kind of meal that requires your attention, you kind of set it up and forget about it while you attend to other thing. Another great thing is that my kids loved it and it's so hard to get my oldest to eat any sort of vegetables.

So here is the recipe I used courtesy of All Recipes.

Butternut Squash Soup

  Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

 

 

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.  

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

 

 I found that I didn't need to add anymore stock on to my soup at the end. It was perfectly creamy!

This batch gave serves about 6 people.