I love this time of year when summer slowly drifts into fall. It seems that just for a little while we are able to enjoy the best of both worlds. The days are sunny and warm, while the nights are clear and cool. This is probably one of my busiest times of the year. (That may explain why I am a little behind on my blogs.)
This fall seems to be especially busy for our family. Catie has spent most of her time applying for colleges and scholarships, and Carson has been busy with her music. I am so proud of both of my girls. Although they are very different in their likes and dislikes, they both seem to have a drive to develop the talents and abilities that God has given them. John and I couldn't be more blessed.
Even with all of their activities, I have managed to savor the last little bit of summer. I am trying to hang on to my basil just a little longer. Although my tomatoes have long been gone, I did make a caprese salad one day last week with store bought plum tomatoes that I roasted to bring out the flavor. It was yummy.
I just wish that I lived near a store that sold freshly made mozzarella. Now, that would have been perfection.
To bring in fall, I decided to make something that I have never made before.... butternut squash soup. I wish I could give you a wonderful recipe for this soup, however, I can't. When I cook, I just combine ingredients that I think will be good together and go for it.
I started by sauteing onions in olive oil and a little butter until they were softened.
The hardest part about the whole experience was peeling the squash. Does anyone have suggestions to make that easier? After peeling the squash and cutting it into cubes, I roasted it in the oven at 400 degrees for 30 minutes with olive oil, salt, pepper, and rosemary. I turned it over once after fifteen minutes.
Doesn't that look delish! It was actually very good after roasting. I think it would make a perfect side dish.
Then, I combined the roasted squash and the onions in the pot and added enough chicken stock to cover and simmered for about 15 minutes.
After letting this mixture cool, I pureed it all in a blender, put it back into the pot, and added chicken stock and half-and-half until it reached the consistency that I wanted.
It was very good for my first attempt. Butternut squash soup is a perfect choice for a fall meal starter. It was a little rich and my family said that the serving bowls were a little too big. I'm sure that one could make it with just chicken stock to make it a little healthier, but I kinda like the richness.
As you can see, I celebrate the changing of the seasons in the kitchen. How do you say goodbye to summer and hello to fall?