The leaves are flame colored and the harbor is slowly emptying of boats. It is that time of year. As much as I love the autumn with its changing leaves, cool temperatures and bright blue skies, it can get to be a little over the top. Apple picking is fine as long as it is followed by apple pie baking, but I can live without pumpkin donuts, pumpkin lattes, fake leaves decorating the tabletops and all that orange and brown. I spent last weekend with my brother and sister-in-law in Highlands, North Carolina and it was almost too beautiful! Even the day we were fogged into the mountain had its own misty, windswept charm. And damp fog meant we could go shopping instead of hiking!

The Mountains after the Storm

I have to admit, it was a pretty great fall weekend, kitschy seasonal stuff and all.

Inspired to cook and nest, I came home and whipped up a batch of Roasted Butternut Squash  Soup. I didn’t write down the recipe but here are the basics. Roast a whole, peeled and cubed butternut squash in a 450 degree oven, covered with aluminum foil, until soft, about 45 minutes. Add three whole peeled cloves of garlic for the last 20 minutes along with a peeled and cubed granny smith apple. Then sauté a chopped leek and a diced carrot in a little olive oil and some butter and stir in a tablespoon of curry powder, a large pinch of cumin and a small pinch of cayenne pepper. Pour a cup or so of vegetable broth over this and dump the whole mess, along with the roasted squash et al into the food processor. Add another cup of broth (you could use water), some salt and pepper, and voila, delicious, harvest orange, soup! I am eating it as I write this- yum. It will be perfect to serve at a gathering around the fire pit, with or without the candy corn and spiced apple cider.

Happy Fall! Joy

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