On a morning walk through my sister's neighborhood, I was able to capture a snapshot of the local autumnal color. We just don't see this sort of thing in Southern California!
The leaves in my yard at home eventually fall off the trees, but they never manage to turn beautiful shades of yellow and reds before they do so. They're just dead.
Butternut squash is abundant these days. I've been seeing it on the blogs in muffins, pasta and even pizza. There are a lot of variations on butternut squash soup too... but this one had some nice twists to it.
Apples are sauteed with wine, shallots and broth. As soon as everything is all softened up, it's blended together until pureed. The original recipe calls for straining the solids. We gave the soup a taste after blending and were perfectly happy with the texture, so we didn't bother straining.
A perfect blend of spice, sweetness and earthiness, we enjoyed our fall soup very much. Thickness of the soup can easily be adjusted by using more or less broth (and straining/not straining).Labels: Dinner at 6, get-aways, Let's do lunch