There are lots of autumn fruits and vegetables hitting the stores right now, which I love. I’m in San Antonio, so we don’t actually have what most of the United States considers autumn until mid- to late-November. That part is really sad to me because autumn is my FAVORITE season. Oh well, I live in the land of perpetual hot. Anyway, the autumn produce was calling my name, so I loaded up. (on a side note, today I made this soup, some Cincinnati chili, some chicken croquettes, and some sweet potato apple mash for upcoming meals this week…yay for bulk cooking!)
I remember seeing a recipe online about a year ago when I first started looking at paleo recipes. The recipe was for some sort of soup with acorn squash and pears. I didn’t write it down (which I’m now kicking myself over), but after becoming more comfortable with inventing my own soups–seriously, ANYTHING can be put into a soup–I decided to try my hand at throwing something together with all the stuff I picked out…and it turned out good!
A Bowl of Autumn
3 acorn squash, peeled and cubed
2 pears, peeled and coarsely chopped
2 Granny Smith apples, peeled and coarsely chopped
2 stalks of celery, chopped
1 large onion, chopped
2 Tbsp olive oil or melted butter/ghee
3 tsp poultry seasoning
1 tsp sea salt
1/2 tsp ground black pepper
4 C chicken broth
1.- Preheat oven to 375.
2.- Toss all vegetables, fruit, and spices in a large bowl with olive oil. Put on rimmed baking sheet or in shallow roasting pan.
3.- Roast for 60-80 minutes, or until the acorn squash is tender. Remove from oven and cool slightly.
4.- Process vegetable mixture with broth in batches until desired smoothness is reached. Transfer to pot and heat through. Garnish with fresh sage leaves or sprigs of thyme.