Hello all! This is not a usual post for me, but I have been busily cooking this week and wanted to share with you all.

Now that all those lovely autumn fruits and vegetables have been harvested, many people are looking to cook with them. I am going to post a couple of links to favourite fall recipes and please feel free to add yours in the comments.

6CDA7524-2016-47CC-BF49-4A183A4E52BBI was lucky to get a bunch of Macintosh and Royal Gala apples for a great price so I use them to make Apple Butter. I use the finished product to put on toast and muffins at breakfast, mix up pancakes with chopped apples and top with apple butter or use it with roast pork. It is delicious. I used to use a different recipe, but have switched to this one from Diane at Diane’s Kitchen.


 

My kids love Butternut Squash soup. I found a recipe, made a few changes and it is now my go to recipe. I make it for family gatherings, soup lunches at church or when I have company. It is delicious.

Curried Butternut Squash and Pear Soup

Ingredients
1 (2 pound) butternut squash
2 – 4 (depending on the size) Bartlett pears, firm ripe (peeled and chopped)
2 cloves Garlic
2 – 3 tsp chopped Ginger root (my kids like 3 for the flavour)
1 Onion
3 cups Chicken broth
1  tbsp Curry powder
1 tsp Salt
3 tbsp Butter, unsalted
1 1/2 cup Half and Half (I have also used evaporated milk)
Directions
  1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  2. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  3. Using an immersion blender, blend until smooth. You can also use a potato masher if you do not have an immersion blender.
  4. Add the half and half just before serving and allow to heat through.

CD986CCB-6D75-45C3-9016-363E822729ECThe last recipe I am going to include is another that I got from Diane’s Kitchen. As you can see, I love her site and recipes and recommend that you all check her blog out. This is a version of what is often referred to as cabbage roll soup recipe that is a hit whenever I bring it to soup lunch or dinner at the church and one that I love. I eat it as a meal with a thick slice of bread. Golumpki Soup, check it out. It is cabbage season, so a perfect time to try this one out.

Do you have a favourite autumn recipe that you would like to share?

Add the link in the comments below and we can all try something new this season.