Just in case I haven’t voiced this enough – it’s gotten incredibly cold outside. Gone is the Indian Summer I thought would last until at least December (wishful thinking), and HELLO FALL. (Also hello MARATHON. That is now 12 days away. In case I haven’t mentioned it enough either.)
I’ve taken the pea coats, boots, beloved boot socks, cashmere, scarves, tights and even a slouchy beanie or two out of the closet and they’ve started to make their way into the regular rotation.
Our warm-weather dinners just weren’t cutting it anymore either. Cold weather outside, calls for cold-weather meals inside. And lots and lots of faux fur blankets.
I’m also hoping one of these bad boys makes it into my stocking this year.
When I was at my parents house last week, my mom re-heated some of her homemade Butternut Squash soup and I instantly fell in love. (Keep in mine I’ve never gone within 5 feet of a Butternut Squash before, much less actually eaten one… to say I’m picky would be an understatement.)
I knew that with some toasted sourdough, goat cheese, and a sliced up chicken breast, boyfriend and I would have an easy, delicious and seriously comfort-foody fall dinner on our hands.
And beyond all of that it’s E-A-S-Y… even for someone who was scared to set foot in the kitchen 6 months ago. (Me.)
Sweet Butternut Squash Soup
Makes 6-10 Servings
1 T Extra Virgin Olive Oil
1 Butternut Squash peeled, seeded and cut into 2 inch chunks (approx 7 cups)
3 Medium Leeks (white and light green part only), coarsely chopped (about 1 cup)
4 cups of Chicken Broth
2 cloves garlic, chopped (I omitted this)
1 Can Organic Corn (or frozen – thawed)
1/2 t nutmeg
1/2 t cumin
1/2 t salt
Pepper to taste