I know I’ve been obsessing over the season change, but is there really anything more dramatic than the summer to fall turn? There is so much that goes hand in hand with the temperature change and were constantly bombarded by it. The leaves, the sports (certainly weird to see the Phillies game in Colorado last night being played in 31 degrees), but mostly it’s the food. Whether it’s the many varieties of squash lining the outside of the markets or the apple picking adventures that ends up in fresh homemade pies, there is something about the food of the fall that makes us all a little more comfortable.
I’ve been working on this soup for a while now. Actually, that isn’t true. I’ve have been making this soup over the last few years, but I’ll be honest it was one of those, first time’s a charm kind of recipes. Probably because the flavors are so perfectly matched. Between the butternut squash, the fennel, the curry, and my secret ingredient, this soup is perfect during a brisk October day. With a little sour cream and some homemade spiced butternut squash seeds this soup is a perfect warm up to the holiday season which believe it or not, is creeping up on us quicker and quicker.
Oh and that secret ingredient….Martinelli’s Apple Cider. No need to keep secrets here. Message me if you want the recipe for this simple and delicious fall soup.