These days I am missing my hometown in Connecticut. Right around this time of year, there would be an extra little chill at night after the sometimes sweltering days of Indian Summer, and one knew the autumn days would be arriving quite soon. Here in Florida, it’s still 90 degrees during the day, and around 85 at night- no relief in sight.
So I decided last weekend to put some Fall in the air by throwing together a quick, light & easy pumpkin & butternut squash soup. It put a delicious aroma in the air, better than any Yankee Candle could hope to imitate. Here’s my little recipe that lifted my spirits.
Butternut Squash & Pumpkin Soup
1 can organic Butternut Squash
1 can organic pumpkin
1 large can or box of organic chicken broth
2 apples, pealed & chopped
1 leak, chopped
1 TBS Olive Oil
3 TBS maple syrup
1 Tbs pumpkin pie spice
Salt to taste
1/4 cup of white wine (whatever you’re drinking)
Saute the leeks & apple in the olive oil until soft. Add the wine and cook for a few more minutes. Add the Chicken broth, pumpkin, squash, spices & maple syrup. Bring to a boil, then simmer for about 25 minutes. Remove from heat, let it cool a bit then add to a blender or food processor (or immersion blender). You can add a little half and half if you want a creamier version.