Fall is here (according to the September equinox on the 22nd) and I am excited! When I think of fall, I get a warm, cozy feeling illustrated with burnt orange and red leaves, and colorful hillsides. I imagine cold, windy days, and a ground covered in motley fallen leaves.
|Hamilton’s Fine Art Gallery|
|By: Iryna Merkulova|
In my part of the world, fall doesn’t look much like the fall I envision. It’s California, the state of sunshine and sunshine. And in my part of this desert we get some good dry wind and that’s about it for the fall treasures. Because of the seasonal monotony, I deeply appreciate the variety that the wind brings- it sweeps through here, scattering away all debris, while offering a calming whooping and howling outside of my window. In the wake of a strong wind, amid the chaos, there is a stillness outside. People stay indoors, and there is little to no activity going on other than the stirring work of the the wind.
Despite our somewhat static scenery, I enjoy fall for the wind and the delicious food we make at this time of year. Maybe warm soup isn’t the first thing one craves on a dry, sunny day during the fall in California, but creating “fall” meals makes me feel like there’s a distinct season upon us. So, I cook with as much pumpkin, cloves, cinnamon, and sweet potatoes as possible during this time of year.
I came across a recipe for Butternut Squash soup from Happy.Health.Life, and decided to make a soup based off of Kathy’s original recipe.With a few amendments, this soup is just to my liking!
This Pumpkin Butternut Squash Soup is starting the fall menu off with a bang! It’s very easy to make, and only takes about 15 minutes from start to finish.
|Toasted baguette with cashew cheese spread.|
Pumpkin Butternut Squash Soup
Makes 3 soups bowls (6 cups)
1/2 of a large butternut squash, cubed (~4 cups)
1 cup of organic pumpkin (can use canned pumpkin)
2 Tbsp pure maple syrup
2 cloves garlic
1 tsp ginger powder
1/2 tsp sea salt
1/4 tsp cinnamon
1 1/2 tsp dried sage
1/2 tsp thyme
1 cup vegetable broth or water (+ extra for a thinner soup)
1 pot for boiling squash
High-powered blender (Vitamix) or food processor
1. Clean and cut open butternut squash. I did not peel mine, since the Vitamix can handle it, but you may want to peel yours. Scoop out filling/seed of squash, and chop into small pieces. Boil until tender- about 8 minutes.
2. Strain the squash and pour into your blender. Blend with 1 cup vegetable broth. Add the rest of your ingredients. Blend until smooth
3. You can slowly add more broth/water until the soup has reached your desired texture