Autumnal Happiness

Fall is here! I love the change of seasons. It's like a quarterly fresh start.


It's usually a challenge for me to stay in the present moment (rather than constantly planning the future)...but yesterday was unusually easy. I was reveling in autumn (even on a Monday!).


I came back from a trip last week to find the temperature had dropped, the leaves were in full change mode, and of course...all the VT football fans were in town....with that little trifecta you have to know...


Fall is officially here.

My dog Pretty--isn't she adorbs?

So I started my day with some bollos pumpkin spiced coffee, my regular dose of NPR (btw-it's fall fund drive time so do the right thing and donate to your local NPR station), and the window cracked (letting in the cool air) on my way to work...


....I got a tall nonfat pumpkin spice latte hold the whip at lunch time (Maybe the fact that I was HIGHLY caffeinated helped my mood today??)

Oh yes. So very happy.

...returned home from work and went on a nice long walk on campus with my husband and dogs

My other pup, Hudson. Such a sweet goob.

...bonus I got to get all bundled up in my sweatshirt and favorite old winter hat...

.....and got more coffee....don't worry this time it was decaf....
....and ended the day by making some butternut squash soup.


This is a fall favorite at my house.


As soon as I see butternut squash at the farmers market I start craving it...


Butternut Squash Soup

      Ingredients

·         1 large butternut squash

·         1 small parsnips (if you don't like parsnips you could probably try a potato)

·         3 stalks of celery

·         ½ cup of shredded carrots

·         1 small Vidalia onion

·         2  Tablespoons olive oil

·         Dash of celery salt

·         ¼ cup of low fat sour cream (optional)

·        3 cups chicken broth (use 2 cups if you like your soup very thick)--I went with two cups last night and probably should have added that last cup
*Optional: small cooked turkey sausage patty


Preparation

·    Preheat oven to 400 degrees Fahrenheit

·    Cut squash lengthwise, spray 9” x13” pan with pam spray and brush squash with 1 tablespoon olive oil

·    Cook squash for approximately 45 minutes, will be done when skin can be easily penetrated with a fork

·    Chop up parsnip, onion, celery, and carrots put into pot with 1 tablespoon olive oil and a few shakes of celery salt…let the vegetables get soft and cook down for 5 minutes

·     Add 2 cups of chicken broth to the vegetable mixture and allow it to cook down further for another 5 minutes (or until vegetables look soft). Medium to high heat (low boil)...if you are using the sausage patty (chopped up) add it to the veggie mix at this time

·    When squash is finished, scoop out the ‘meat’ and put into pot with the other vegetables.

·    Add the rest of the chicken broth and let the vegetables and squash cook for a few minutes—all the vegetables should be soft enough to be pureed easily. 

·   Add sour cream if you want at this point

·   Then either with immersion blender, regular blender, or food processor (for the last two you will need to blend in small batches) blend the soup together until smooth.

     **For a full on meatless autmnal meal pair this with a salad comprised of your favorite greens, walnuts, fresh sliced apples, blue cheese, and a balsamic vinaigrette

What's your favorite thing about fall?

Any favorite fall recipes? Please share!