Readers! B and I are really excited to hear from you. I know we've had several promises of new and exciting blog news but this time we both have written out calendars and such. So as we get started we'd love to hear from you. As extra incentive check the blog Friday for our little give away! We'll announce the winner Saturday.
So my dear B, this was the day. As it was the first of many more to come I was actually pretty excited to stay inside, put on my favorite wool sweater that has gotten me through the past two winters, and be excited about rain. To celebrate I made my favorite autumn soup. It's so yummy and it's gluten free and vegan so you can eat it!!!!!
You will need:
1 large butternut squash
1 carrot chopped finely
1 apple, peeled, cored, and diced
1 onion diced
2 sticks of celery chopped
6 Tablespoons butter (or dairy free substitute)
2 Tablespoons curry
8 cups of gluten free chicken broth
1.Preheat oven to 350. Cut the squash in half and place on a cooking sheet you have greased with olive oil. Bake for an hour or until it's soft.
2.In a large saucepan heat butter on medium heat. Add onions, carrot, celery, and apple. Cook for about 5 minutes.
3.Add curry powder. Stir. Add broth and cooled squash. Simmer for 30 minutes.
4.Blend above in small batches in a blender. Warm through and serve with sour cream if you like!