Today, I’m sharing beautiful fall foliage pics, this simple-healthy-delicious fall recipe, as well as a SPECIAL TREAT of an exclusive offer for my readers from 222Fifth (details are after the yummy recipe- so don’t miss it!)
New England is legendary for its fall season. People faithfully look for the Yankee Foliage forecast report and plan their weekend adventures from September-Late October accordingly (if you just moved to New England and didn’t know this map -much like a crowd-sourced weather forecast, except for leaves, bookmark the link for next year). If you’re in Pennsylvania, Connecticut, or New York, it looks like you still have a chance this weekend to catch peak leaves. We plan our annual apple and pear picking outings (and strategically select driving routes that allow us to pass the fiery leaves), fill up on apple cider donuts and apple cider (the real reason for going – the secret is out) and then go home to bake and share apple pies.
Fall also has those moody, rainy, decidedly wet days where I long for simple, comforting foods that are filling but won’t leave me (and those I love) in a food coma. All the gourds make it out, even in the rain, to add warm oranges and browns and whites to our home decor, and to our plates.
Every fall, I make a variation of butternut squash soup. This year, I decided I wanted to make it vegetarian. That means, no bacon topping, no chicken broth, nada. I also wanted it to be savory – previously I’ve made it and capitalized on the sweeter side of squash and added homemade cinnamon sugar croutons – that’s a recipe for another time ;). Eating a little less meat from time to time, even if you’re not vegetarian, is a great idea. Butternut Squash has Vitamins A,B,C,E too.
Plus, less ingredients = simpler recipe –> you will be more likely to add this to your meal rotation with ease and panache.
I’m planning to bring this to our big family Thanksgiving this year as a warm, comforting, pot of love to share.
What you need:
- a dutch oven cast-iron pot, 4 quarts size, for even cooking
- immersion hand blender, or a standard blender (glass is preferable – hot liquid in plastic doesn’t bode well)
- 2 pounds of cut and peeled butternut squash. look for these in the prepped and packaged fresh vegetables section of your local grocery, or weigh and buy whole.
- 32 oz vegetable broth
- half an onion, just peeled
- handful of baby carrots, or 2 small carrots
- a head, or about 5 cloves of garlic, peeled and whole
- 2 tsp olive oil
- 1.5 tablespoons sea salt
- 1/4 tsp herbes de provence (I had herbes de provence seasoned salt from Sur la Table and used that for a little extra touch)
- 1/4 tsp dried ginger powder
- 1/2 tsp white pepper
- 1/2 tsp nutmeg
- 1/4 tsp dried thyme
30 minutes – Easy, serves 12.
- Begin heating the dutch oven on the stove and keep it to a medium heat setting.
- Add vegetable broth, onion, garlic and bring to a boil.
- Lower to low heat, add olive oil, and squash and carrots.
- Add in all the seasonings – sea salt, herbes de provence, ginger, white pepper, nutmeg, dried thyme. Stir to evenly distribute seasonings. Cover for 20 minutes.
5. Uncover, stir – the squash and carrots should be soft and able to be cut with a spoon (take a couple out to test). If it needs more time, cover again for about 5 more minutes.
6. Use the hand immersion blender, holding it perpendicular to the bottom of the pot (so that the soup does not splatter out). If you don’t have one (they’re super useful for soup, though!) then you can put it in a blender until smooth. It doesn’t take long!
7. You can keep the soup simmering until you are ready to serve it.
8. Serve with a bit of fresh herbs on top (or even dried herbs) and a piece of warm, crusty bread.
I served this at a family-style pot-luck on Friday night and kids and adults alike loved it – the entire pot was empty and cleaned out! These beautiful bowls are made by 222Fifth and as big gatherings are coming up in November and December, it has got me thinking about updating serving ware for entertaining. Of course, they would have to look good with what I already have (these Sydney Blue bowls in blue and white) but are also classic and beautifully made. Here are two of my favorite picks for serve ware – aren’t they pretty? They’re from 222Fifth’s best-selling Adelaide design – and I’m not surprised, because they’re so elegant.
Sydney Blue // Adelaide Oval Platter// Adelaide Oval Serving Bowl
If you’re thinking of a housewarming gift, or a gift for the in-laws or friends or coworkers, have a look at my top picks above (the photos will bring you straight to the shop), and then browse around on the 222Fifth site – I just placed an order for these latte mugs and already have visions of cookies and hot chocolate topped with mountains of whipped cream and chocolate shavings….. Hot cookie sundae, anyone?
And…….I’m excited to share with you that as a SPECIAL TREAT for my readers, 222Fifth is partnering with me on this post and offering YOU a discount code that you can use on ANY items on their online shop! For a limited time, use BLUEBOOTSGO for 15% off your total order purchase!
Note: There is no minimum for purchase and code BLUEBOOTSGO cannot be combined with any other coupons, or used on clearance items.
I think it is right on time to get a head start on thinking about gifts and entertaining for the holidays. Have a look, shop around, and let me know what your favorite patterns are. 🙂
As someone who cooks and shares food with others a lot, I can vouch for that extra element of love that comes through on a pretty platter (and will last through washings and potential slippery sauce incidents…….). But wait – I hear you – Tip: if you’re not a home cook but are an expert at picking up that seasoned-to-perfection turkey, mashed potatoes, or vegetable sides then you can still win by bringing it over to the host’s house in something pretty, and maybe leaving a beautiful platter with a handwritten note as a “Thank You”. A handwritten note goes a long way <3.
I hope you enjoy the recipe – it is a fine base on it’s own as a meal, but also an excellent appetizer while you wait for that turkey to come out of the oven (hint hint).
Meet me on Pinterest and see what recipes are inspiring me! Let’s pin together!
Save and Share on Pinterest, or find me at Where the BlueBootsGo on Facebook. Be sure to check out 222Fifth on Facebook (I do enjoy the bits of inspiration, recipes, and decor tips on their feed), and as always, I’m on Instagram @BlueBootsGo with the very latest of what’s inspiring me lately in food, travel, and especially wellness – I invite you to follow along with me there.
BE well, EAT well, and ENJOY the company of loved ones! (And happy shopping!)
Your fall pics are lovely!! I love the one of you holding the leaf. I love a good butternut squash soup. Always better homemade! Hope you’re doing well my dear 🙂
Christina! Thank you! The one with the leaf looked a tad moody with my nails and the leaf 😄. I’m doing well – thinking of you and much love back! Hope you try and enjoy the recipe, xo.