Roasted Fall Goodness

It seems that Autumn is here in all of its splendour! With that cool, crisp air came thoughts of home and hearth. Everyone snuggled in, routines to a science and all the organized fun that comes with the new "school year." I swear, I am such a teacher! I am way more excited for the start of a new school year than a new year and I don't even have a kid in school. Actually I guess I do as we are hosting a student from Germany for the year.


Things have been so busy getting our Carla all settled and into school that the first week flew by. Now into the weekend and awaiting the arrival of my biggest news of the year. My BF is moving to my town. This is quite a feat considering that she is a highly intelligent and educated world traveller. But somehow I have happened into a stroke of luck that will see her dwelling in my basement suite by this time tomorrow!


I thought I would share a recipe this evening. I am having a lot of fun in the kitchen right now. Carla is a vegetarian which happens to be my cooking area of expertise. As a vegetarian during my formative cooking years I can whip up some amazing veggie recipes. And I get the ingredients, I know them. I still don't know meat very well so let us give a collective sigh for my hard done by meat eating husband!


The books that I get the majority of my inspiration from are:




I use the Rebar Cookbook ALL THE TIME! If there is a recipe to love it is in this cookbook. Seriously I love it. The Purity Cookbook has all those great classics that I often call my Mom looking for. In fact, she bought this for me and Post-it noted the favorites I most often ask about. Ham Glaze, Dumplings and so on and so forth. The two Vegetarian Cookbooks give me lots of ideas but I usually take it my own way from there. And well, what can I say about "Deceptively Delicious?" I have always been a food hider; my husband can spot a grated, green cooked down, microscopic piece of Zucchini from a hundred paces. I never thought I would go there, I was adamant that River would each veggies so no Jessica Seinfeld needed thanks. Then I met River...**smooch** **smooch** Mrs Jerry Seinfeld!

Oddly enough....this came from the internet but whatevs.

Roasted Butternut Squash Soup

**I made this soup in nearly no time....around dinner hour with not one, but two toddlers chomping at my heels**

• Roast one 2lb Butternut Squash at 350' for about an hour
• Mince one onion and three carrots (I use a food processor)
• Saute (in the bottom of your soup pot) in 1 tbsp of butter with 1/2 tsp of cinnamon until soft
• set aside
• When the Squash has cooled enough to work with remove skin and throw chunks of squash into pot
• Add enough Vegetable Broth to cover, bring to a boil
• Simmer for 20 mins
• Then Food Process in batches or use an immersion blender to puree (add 1 nice chunk of peeled ginger before pureeing)
• Put back on heat to stay warm. At this point you may want to cook longer and puree again to reach a desired consistency. This is a matter of preference
• Before serving add one cup of whole milk, heavy or light cream. Soy or Rice Milk will work for a Vegan option
• Do not boil after milk is added
• Ladle up and sprinkle with minced ginger, fresh sage and or Pumpkin Seeds.

This is also great in Risotto or over brown rice.Enjoy! We paired it with fresh baked veggie focaccia sandwiches. Delish!