Simple Warm Meal for the Cool Days Ahead

"Nature's first green is gold." 

~ Robert Frost

We have a wonderful farmer's market here in my city. It's year round and has many vendors. It runs most of the day Saturdays and there are even food and drink vendors to grab a bite to eat while you're there. They play music too. I highly recommend you check out your city or area and see if there are local farmer's markets near you.

While I was there Saturday, I was impressed to find a perfect mix of late summer and early fall flavors. I picked up some plums (a recipe with them coming soon!) and berries, as well as sweet potatoes and butternut squash.  I love Butternut Squash Soup, and with the fall temperatures beginning to set in, I couldn't wait to make it. The quote today is from one of my favorite poems, and I thought of it while contemplating of all the enjoyment the warm colors and flavors fall bring me. Butternut squash is definitely one of nature's golden gems. Here's my recipe below:

Spicy Butternut Squash Soup

2 lb Butternut squash, chopped
1 small red potato, chopped
2 cloves garlic, diced
1/2 onion diced
2 tbsp. canola oil
2 cups Chicken broth
1 cup water
1/2 cup whole milk
1 tsp. cinnamon
1/2 tsp. cayenne
1 tsp. cumin
1 tsp. chilli Powder
1 tsp. curry Powder
Dash of nutmeg
dash of red pepper flakes
Dash of thyme
1 bay leaf
Salt and pepper to taste

In a large saucepan saute garlic and onion in oil on low heat until translucent. Add squash, potato, broth, water and bay leaf to pan. Simmer until fork tender (about 15 mins).

Turn heat off, remove bay leaf and discard. Place all other pan contents in a blender. Add milk and spices. Blend until smooth. Serve immediately.

I love to serve this with a spinach salad and/or french bread with a slice of cheese broiled on to it. Swiss or Gruyere work well with the soup. To do this just place bread with cheese on it in the broiler for about 5 mins or until cheese is melted and toasted brown on the edges.