Sweaters. Crunchy Leaves. Scarves. Crisp Mornings. Boots. Pumpkin Flavored Everything. These are a few of my favorite things about fall. Autumn is my favorite season, and I could go on and on about everything I love about this time of year. There’s nothing better than going for a long walk to enjoy the fall colors and coming home to snuggle up with a good book and a cup of tea. Except snuggling up with a warm bowl of soup.
Soup is one of my favorite foods. When I was a kid, I used to ask for soup for lunch every day- even during the summer. My mom worried terribly about my sodium intake and couldn’t believe how many cans of soup her daughter went through over summer vacation. While I’ve curbed my soup addiction, all I want to eat on these crisp fall days is a nice, warm bowl of soup!
Even though soup is one of my favorite foods, I often avoid ordering it at restaurants because they can be greasy and loaded with sodium. Italian wedding soup is often one of the worst offenders, with a greasy broth and lots of mini meatballs and little pasta noodles. But it’s still so delicious! I found myself craving Italian wedding soup last week, and was determined to make my own lighter version.
This winter, we’ve been eating lots of soup. It’s easy to prepare, easy to clean up, and easy to pack for lunch the next day. Butternut squash soup is one of my favorites, and I have been whipping up large batches and enjoying it for lunches for the past few months. After several dozen servings, even a favorite can become not so exciting, so I turned to my all time favorite squash: pumpkin.
If you haven’t noticed by now, I love pumpkin. I’ve shared lots of pumpkin recipes, and I enjoy eating pumpkin all year round. My goals for this pumpkin soup were simple- it had to be easy to make, and taste absolutely nothing like the butternut squash soup. Instead of turning to my favorite, herbes de provence, I opted for curry powder, ginger and cinnamon. Are you hungry yet?
Well, Minnesota friends, it’s that time of year again. It was -9 (Fahrenheit, of course) when I woke up yesterday, and we kept checking the weather to see if we’d break out of the negatives. We didn’t. Welcome to the tundra. (I know, all the Canadians are laughing at us. But seriously, it was a balmy 28 ºF (-4ºC) in Calgary, where Luke’s cousins live!) Weather like this calls for wool socks, fuzzy sweaters and chicken noodle soup.
Chicken noodle soup is not only great for winter, but nothing makes me feel better when I’m feeling sick than a nice bowl of chicken noodle soup. With cold and flu season rearing its ugly head, I’m stocking up on soup ingredients! Chicken noodle soup is so easy to make, and even easier when I discovered I could make it in the crock pot! Just slice up the veggies, dump everything in the crockpot and your soup will be ready by dinner time. Add some grilled cheese or crackers on the side, and you have a perfect meal for any cold winter’s night.
What a glorious fall we have been having! Winter will be here before we know it, and I’ve been taking advantage of the unseasonably warm weather as long as I can. Last weekend, my family took my dog for a 7 mile hike at one of our favorite parks- Lebanon Hills. We returned just as the sun disappeared, with cold noses and fingers, ready for a warm meal. Nothing warms you up like a delicious bowl of soup, and nothing is so quintessentially fall as squash. This butternut squash soup is perfect for fall and its bright colors and flavors are sure to be a hit.