This morning, opening my curtains I was greeted by numerous rays of sunshine. However, stepping out of the front door I was welcomed with the crisp bite of Mother Nature, FALL IS UPON US!
I look forward to this day, a lover of all seasons; I tend to play favorites with Fall. As this weather approaches we all come to find that our outerwear and accessories bear more importance to us than the underneath. Bring on the layers, bring on the boots, and bring on the soup!
There are countless symbols that Summer is over & Fall is upon us. I know for some it hits earlier during annual Labor Day celebrations, ironically a day typically paired with pouring rain and not a single ray of sunshine. For others, it is when Starbucks brings back the pumpkin spice latte or endless sales as stores make room for previews of Winter Collections. For me, Fall creeps up, but has not fully arrived until that first perfect day dictated solely by mother nature.
Which is why I am so excited to dust off my fall wardrobe for what I hope will be a full week of Fall. One pair of boots I am most looking forward to debuting is the Banana Republic “Ryder Rainboot”. The perfect choice when the weather will most assuredly be unpredictable but it is important to look polished, work appropriate, while still battling the bad weather.
The past couple weeks I pulled on boots with tall socks only to end up sweating by the afternoon. The next day I opted for my trademark trench and rain boots, which I ended up carrying around instead of wearing. I was a little too eager to start the Fall season. Good news is, I have reusable bags stored everywhere for these kind of situations (thank you multiple Anthropologie purchases).
So, as I finally reopen the Fall section of my “Great Food Fast” Martha Stewart cookbook I will share my favorite cold weather soup with you! What do you look forward to most about the change of seasons? Besides an excuse for soup every day, the change of seasons for me marks an excuse for a new pair of boots, or several.
Sienna Ray xx
Pureed Butternut Squash Soup (adapted from FE “Great Food Fast”)
Serves 4 – Prep Time: 25 minutes – Total Time: 45 minutes
Pureed Butternut Squash Soup
- 2 Tbsp. Butter
- 1 Small Onion, chopped
- 1 piece (2 in) peeled fresh ginger, chopped
- 1 garlic clove, chopped
- 2 ¾ pounds small butternut squash, peeled, seeds removed, and flesh cut into ¾-inch cubes
- ¼ cup fresh orange juice ( I have been known to add more depending on the taste, especially if I am serving it cold)
- Coarse salt and fresh ground pepper
1. Melt the butter in a large saucepan over medium heat. Cook the onion until fragrant (about 2 minutes). Add the ginger, garlic and squash to the saucepan. Stir occasionally for 6-8 minutes. Then stir in 4 cups of water. Bring entire mixture to a boil; then reduce the heat. Simmer until the squash is tender, about 20 minutes.
2. Puree the soup in two separate batches. Stir in the orange juice (again to taste) and 1tsp or so of salt. Serve hot with pepper if desired!
Tip: When blending hot foods, allow the heat to escape to prevent spattering. Remove the cap from the hole of the blender’s lid and cover the hole with a dishtowel while blending.