October is one of my absolute favorite months. There is no holiday craziness yet, but you can feel it coming on. And it is the true kick off to my absolute favorite season. Oh, how this girl loves her some fall in New England. Pumpkin patches, apple picking, leaves changing, red wine, hot soup on the stove, cool nights under the comforter, and hot coffee is finally acceptable again. I totally embrace how cliche my love of this season is, and I own it.
I am pretty sure this e-card was created after someone had a conversation with me.
We have been easing into our fall with lots of pumpkin coffee, and leaf collecting on our favorite trail. In the next few weeks there will be pumpkin carving and apple picking.
And now! A recipe! One of my favorites for fall. It is a crock pot soup that is healthy to boot. Enjoy!
Crockpot Butternut Squash Soup
- One butternut squash cubed (I cheated and bought the pre-cut one this time
- Soup greens (my grocery store sells this really convenient little package of them. If yours does not, its just a few carrots, celery, a small onion, and maybe a parsnip or two. The butternut squash taste is so over powering that you really don’t taste the other flavors anyway)
- Chicken or vegetable broth
Chop, chop, chop. Slide into the crock pot. Cover in broth and maybe a little water. Set crock pot to 8 hours on low. When you are ready, use the immersion blender to blend everything. If you like a thicker soup be sure to take out some liquid before you blend.
Scoop into your favorite soup bowl and enjoy 🙂 You could always a nice fall garnish like roasted pumpkin seeds!
Any other great fall recipes out there?