Fall-ing into the Kitchen
It must be Fall, because the leaves are gorgeous and I’m making soups. I LOVE making soups in the Fall and Winter. That’s when all those yummy gourds are ripe and ready—like pumpkins and squash–butternut and acorn are my favorites. Yesterday I raced over to my favorite market (a local/regional one that has outstanding produce) and stocked up on apples for applesauce and squash for soups.
I already made applesauce a couple of weeks ago when I was visiting my daughter back in Northern Virginia. Some neighbors had given her a bag of apples. Well, I grabbed those, added some brown sugar, cinnamon, and cloves and cooked them up. Yum. I even made pumpkin soup while there, one of my favorites recipes which I may have to include in the mysteries in the future.
But now that I’m back home in Colorado, the squash are calling me. After absorbing all that gorgeous leaf viewing, it’s gotta come out somewhere, and it’s coming out in the kitchen. In soups. Yesterday, I cooked up two huge butternut squash and made a huge pot of soup. A huge pot. In fact, I think I may have overdone it a bit. I now have enough soup for two weeks. Two weeks of eating a bowl a day.
Hmmmmm. Maybe I should just cook one huge squash at a time. After all, it’s just me and the doggies, and they’re not big into soups. They still prefer kibbles. And restaurant leftovers.
Maybe I’ll tinker around with one of my quick bread recipes and try squash instead. Who knows? Maybe I’ll discover a new bread. If it turns out okay, I can alternate it with the Ever-Popular Pumpkin bread for the holidays.
What are some of your favorite Fall foods to make?