Fall has officially arrived in New York. Leaves are changing, I am wearing flannels to bed, and we even kicked on the heater! I dressed the mantle with some fall decor….. a lot of it is actually from target….which by the way I'm in love with all of their plaid printed pillows and blankets right now… and the stone candlesticks are from Anthropologie.
On instagram I posted about the first batch of my favorite soup of the season. Seriously, I can't get enough, and it's almost totally GUILT FREE. Here's the delicious recipe:
Butternut Squash Soup
1 lb. Butternut squash, peeled chopped
2 Apples, peeled chopped (I prefer granny smith or more tart)
1 onion, chopped
2-3 large carrots, peeled chopped (optional- I add for extra veggies)
5 cups chicken stock
1 tsp. curry powder
1-2 sprigs thyme (or a few dashes of dried thyme)
1-2 sprigs rosemary (or a few dashes)
Salt and pepper to taste
In a large pot sautee veggies in 2 tbsp. butter. Add chicken broth, enough to cover everything. Add spices. Cook for 20 minutes or until tender. Puree with either a blending stick or ladle into blender (let cool first if you put in a blender- or it may crack). Add about 1/4 cup milk (I use whole milk, you could use half and half). Stir. Enjoy!!