Are you ready? It is almost here!

Is it fall yet? I love fall, and this hot snap of weather we have been stuck in for a few weeks now is really starting to make my brain melt. I much prefer the cooler, crisper days of fall.

But if I am being honest with myself, I actually think that I am partial to fall because that is the season of the harvest. EVERYTHING that was planted and cared for and grown over the spring and summer months is ready to be pulled from the earth, lovingly cooked and prepared, and then served and enjoyed with our loved ones. Fall is a season of gathering (foods, as well as people), and then hunkering down for a long winter’s rest.

Yes, I am already aware that winter will be here before we know it (and certainly before we are ready for it!). But it isn’t all bad! Fall is a great season to prep for the cute winter hats, mittens and hot chocolate in front of roaring fireplaces of winter. It is also a great season for things like hiking, making s’mores on roaring campfires, and diving into huge pots of steaming hot soup.

Speaking of soup, I figured that I ought to kick off the month of August by sharing one of my favourite soup recipes! This soup is full of creamy butternut squash flavour. Other veggies like carrots, onions and celery are also added to increase the nutritional power and add to the depth of flavour. The fresh thyme and garlic are out of my garden (as always), and together these ingredients really do create something magical.

Try it this week, trust me. It’s creamy. It’s delicious. Your family will love it! It gets even better as the weather gets cooler and the nights get longer… a soup that warms your soul.

Butternut Squash Soup:

·         2 tbsp. coconut oil or grass-fed butter

·         1 large carrot, diced

·         1 large stalk celery, diced

·         1 medium onion, chopped

·         1 medium squash, skins and seeds removed, cubed

·         1 clove garlic, halved

·         1 tbsp. fresh thyme, minced

·         4 cups chicken or vegetable stock

·         ¼ cup heavy cream

·         Sea salt and pepper, to taste

·         Freshly ground nutmeg, to taste

1.    Melt the coconut oil or butter in a large stockpot. Add the onions, carrots and celery. Cook until the onions are translucent (about 4 minutes)

2.    Add butternut squash and stir well

3.    Add chicken stock, garlic, thyme and salt and pepper to taste. Cook for another 30 to 40 minutes or until squash is tender

4.    Blend until smooth using a stick blender (or a food processor). Whisk in the heavy cream

5.    Put in serving bowl and sprinkle with a little nutmeg before serving

Creamy, tasty butternut squash soup will warm your soul as fall approaches