The weather has
FINALLY started to turn. The mornings are cooler, the evenings cooler still.
The leaves crunch beneath our feet and as I type this entry I'm out "in
the country" staring out at a forest, the colours of the leaves still
clinging to the trees, look like fire. We clap our hands wildly in anticipation
of woolly sweaters, scarves, fireside cuddles and mugs of steaming hot soup.
Dear readers, grab yourself a blankie,
stoke the fire, and cuddle up with your fav.
book (dog, cat, better half, whatever or whomever) – this soup was made for
sippin’. Embrace the shorter days ... winter fast approaches ... I think it
just started to snow!!!
Pureed Squash and Apple Soup
BEFORE WE BEGIN ...
There is a 'variation' to this recipe ... I call it "Cinderella Soup". Why Cinderella? Well, on the most recent go-round of this recipe I had a little pumpkin sitting on the counter. It stared at me. I stared back. I thought, perhaps this pumpkin could join it's cousin the butternut squash in the roasting pan. And TADA Cinderella Soup was born! So, if you're running late for the ball, missing a glass slipper, or have a horse-drawn carriage 'honking' outside your front door, please know, dear reader, that this recipe can bubble along quite nicely in a crock pot while you busy yourself trying to score a dance with Prince Charming. Bibbity-bobbity-BOO!
You will need: sharp knife, cutting
board, Y-vegetable peeler (or other peeler … Y is our fav.), food processor or blender- up to you, roasting pan, soup
pot, measuring cups n spoons, fireplace, glass of red wine and something JAZZY
playing in the background …
