The air is crisp and there always seems to be a wisp of woodsmoke hanging on the breeze. The brownish hues detested by sunshine warriors is merely the backdrop to the bold, gorgeous reds, yellows and amber which cover the landscape. Everything seems larger to me in Autumn, including my appetite.
The harvest is in and nothing sings the notes of autumn to me like butternut, acorns, pumpkins, apples, squash, cinnamon and of course, soup.
Here is a wonderful recipe which oozes Autumn.
1 - small onion
1/4 - cup chopped celery
2 - tablespoons sweet cream butter
2 - tablespoons all-purpose flour
1 - teaspoon chicken bouillon
1/2 - teaspoon dill weed
1/4 - teaspoon curry powder
Dash cayenne pepper
2 - cups chicken bone stock
1 - (14oz) can Eagle Brand Sweetened Condensed Milk
3 - cups cooked acorn squash, mashed
6 - bacon strips, cooked and crumbled
Salt & Pepper to taste
Cooking time: 10 minutes
Saute the onion and celery in butter in a large saucepan.
Stir in flour, bouillon, dill, curry and cayenne pepper.
Gradually add chicken stock and sweetened condensed milk.
Boil for 2 minutes. Add the squash, salt and pepper.
Place in blender; blend in batches until smooth.
Pour into bowls; garnish with bacon.