To every thing there is a season, and a time to every purpose under the heaven.
We’re on the brink of my favorite season: Autumn.
I love everything about this time of year.
The season commences with the birthday of the love of my life—my husband, Ron. (Ron’s grandson, Reeve, prepares to love autumn as well. Our little Seahawk Twelfth Man future fan ‘chills’ ready for football season. I’m sure, before we know it, Reeve will be yelling, “Go Hawks!” After all, his big sister wanted to name him Russell Wilson ‘Beast Mode!’)
In addition to my new grandson, I love autumn walks…
- accompanied by the sound of crunchy leaves underfoot.
- perfumed with the scent of wood-burning stoves and fireplaces.
One of my favorite childhood memories is arriving home, chilly after the long walk from school, greeted by the smell of deliciousness. I felt the essence of home as my nose guided me to the kitchen where Mom’s big aluminum pot, filled with fragrant homemade soup, simmered on our stove’s back burner.
To borrow a quote from Rachel Ray, “Yummo!!”
I hope you’ll consider inviting a friend to your home for meaningful conversation, shared over a bowl of my favorite autumn recipe—Butternut/Pecan Soup. (Recipe follows.)
Wishing you all the blessings of autumn…
…our souls, our hearts, have seasons…
And always, we can steward the season we find ourselves in.
Mark Buchanan, Spiritual Rhythm
|Sue Reeve’s Favorite Autumn Recipe
1 medium butternut squash (approximately 3 pounds)
1 quart chicken broth
Halve squash lengthwise; remove seeds. Place cut side up in baking dish. Bake in 400 degree oven until soft (approximately one hour). Scoop out pulp and set aside.
In a large saucepan, cook onion in butter until tender. Stir in squash, toasted pecans and broth. Cook over medium low heat for 30 minutes. Transfer small batches of soup to blender and blend each until smooth. Return to saucepan. Stir in cream. Season with salt, white pepper and nutmeg (if possible, use freshly grated nutmeg) to taste. Heat to boiling, but do not allow it to boil beyond that point. If too thick, thin with a little chicken broth. Remove from heat.
Ladle into bowls. Serve as is or garnish with additional grated nutmeg and toasted pecans. Serve with green salad and crusty bread. Serves 8-10. If serving to guests, be sure and have some printed recipes ready to share!