Fall is on the way...

Waiting for an Amish friend I took this photo.

We're loving the cool weather, but wishing for rain here in Rising Sun. Fall crops are doing fairly well, but the lack of rain is slowing the growth of all of our veggies and fruits. The asian pears are delicious, but smaller than usual due to little rain fall. But the collards are doing surprisingly well - maybe the drought is keeping the flea beetles at bay? Either way, we're looking forward to sweet potatoes and roasted roots. Just today someone made mention of butternut soup and I thought, "Well yes, I guess it is about time for that!"

It's one of my favorite times of year - still warm in the day, but cooler at night and LOTS of apples to eat! And so I'll share the recipe my husband was thinking of making tomorrow night - full of early fall veggies and just right for a cool evening listening to the crickets and remembering the summer just past.

Butternut (or any Winter Squash) Soup

Ingredients

• 2 tablespoons butter or oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container stock
• 2 cups hazelnut milk (or any milk or milk like product)
• salt and freshly ground black pepper to taste

Directions

1. Melt the butter or oil in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.
2. Pour in enough of the stock to cover vegetables. Bring to a boil.
3. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
4. Transfer the soup to a blender, and blend until smooth.
5. Return to pot, and mix in any remaining stock and "milk" to attain desired consistency.
6. Season with salt and pepper.