Autumn is really just around the corner.  Don’t get me wrong I really do enjoy summer and feel a little sad to see it go, but fortunately I am consoled with cozy sweaters, falling leaves, and warm soups to fill my belly.  Today as I write this, the sun is shining, it is warm outside and the leaves are just beginning to change – the best of both seasons really.  Fall brings with it an abundance of hearty root vegetables, pumpkins, squash, apples and pears.  These foods are all the beginnings of wonderful comfort foods like warming soup, sauces, stews and pies.  What is your favourite fall food?  Leave it below in the comments – recipes are welcomed too!  I have a hard time narrowing it down to just one!  Some of my favourites are butternut squash soup, pear sauce and pumpkin pie.  Today I would like to share my recipe for butternut squash soup with you.  I make a big batch and enjoy it for a few days.  It even freezes well – if it makes it that far!  Butternut squash are golden-yellow in colour and pear-like in shape.  Some of these squash have been known to reach 15kgs in size – I can’t imagine lugging that one around the market!  This squash is rich in fibre, vitamin A, B vitamins and contains the minerals iron, zinc, copper, calcium, potassium and phosphorus.  You can even toast the seeds and have them as a tasty snack.

Butternut Squash Soup

1 butternut squash

6 c. homemade broth or store bought organic

1 clove garlic

1 small cooking onion

1 – 2 tbsp. grape seed oil or butter

sea salt to taste

1 tsp. curry powder (optional)

1 inch piece of fresh ginger, finely chopped.

Wash and cut butternut squash in half.  Place into a cookie sheet, flesh side down into 1/2 inch water.  Bake in oven for about 30 – 45 minutes until flesh has softened.  Baking time will depend on how big the squash is.  Allow squash to cool so that you can handle it comfortably and scoop out the insides.  Meanwhile, sauté onion in grape seed oil or butter.  Once onion is softened, add ginger & garlic and sauté for another 1 -2 minutes.  Add in squash and broth and sea salt.  Simmer for about 20 minutes. Using an immersion blender, blend the soup until smooth.  DO NOT use a regular blender as the heat in the pitcher will cause the lid to blow off, sending hot soup all over you and the kitchen.  (I am speaking from experience here!)  Voila!  You have a tasty soup that will warm you on a chilly warm day!