Monday, October 6, 2008

autumn in a bowl

October has arrived in golden hues of changing trees, potted mums and pumpkin patches cropping up in church yards. I decided to cook up some Autumn color with this Butternut Squash Soup. White Milk Bread baked from this book was perfect on the side. The soup recipe and the cook book were given to me by my mom. Just thought I'd continue to pass on the October goodness...

-Butternut Squash Soup-
2lb. baked Butternut Squash
2 Granny Smith Apples peeled and chopped
1 Onion (1 1/2 C.) chopped
1/2 C. Celery chopped
1 Tbsp. Butter
1 Bay leaf
2 tsp. Curry powder
1 Garlic clove
3 cans (or 42 oz.) Chicken Broth
pinch of salt

Cook onions, apples and celery in butter with curry and garlic till soft. Add squash, chicken broth and bay leaf. Bring to a boil then simmer for 30 minutes or so. Blend or process soup so it is smooth and creamy. Enjoy! Tell your four year old it is Apple Soup or Fall Soup or even Orange Soup (simply avoid the words squash and vegetable) and he will eat it too.


  1. So, is this something Tristan will eat even though it contains those dreaded vegetables? :-)

  2. That's a beautiful plate and the soup sounds wonderful! You're a girl of many talents.

  3. Sounds good! I will have to try this whenever (IF ever) it cools off around here... I'm ready to start making soups and stews, but can't hardly take the thought of doing it in near-90 degree weather!
    Great picture, too!!! (as always!)


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