Sunday, October 3, 2010

A Blustery October Sunday

The word "blustery" always makes me think of Winnie the Pooh...

Hum dum dum ditty dum
Hum dum dum
Oh the wind is lashing lustily
And the trees are thrashing thrustily
And the leaves are rustling gustily
So it's rather safe to say
That it seems that it may turn out to be
It feels that it will undoubtedly
It looks like a rather blustery day, today
It sounds that it may turn out to be
Feels that it will undoubtedly
Looks like a rather blustery day today

When I think of Pooh Bear I can't help but think of Andrew as a 3 year old all clean and snug in his little jammies (if there's anything in this world cuter than a little boy in his jammies, I have yet to find it) drinking his warm milk and honey, watching the Pooh video about the change of seasons.
Oh, did he love Chrisptopher Robin and Pooh.
Those were the days long before Star Wars.


This chilly day called for sweaters, hats, candles lit in the house, red wine with dinner instead of white, and my favorite of favorite comfort foods: butternut squash soup.

I tried a new one tonight & wanted to share it with you.
(and me, because I have a terrible habit of losing favorite recipes
and having them on my blog is proving to be very helpful. :))

Winter Squash Soup with Chipotle Peppers and Cream

1 medium butternut squash
1 medium acorn squash
4 tbsp olive oil
2 carrots, chopped
2 ribs of celery, chopped
3 garlic cloves, minced
6 cups organic, free range chicken broth
1/2 tsp red pepper flakes
8 oz whipping cream
salt and pepper

Toppings for the soup:
Dollop of sour cream
Chopped cilantro
Chopped chipotle peppers in adobe sauce (small can, found with Mexican food in grocery store)

Preheat over to 400
Cut squash in half, seed and rub cut side with a little olive oil.
Place cut side down on sheet pan and roast for 45 minutes.
Set out to cool.
In large pot heat olive oil.  Add carrots, celery and onions.
Saute until tender. Add garlic, salt & red pepper flakes. Saute another 3 minutes.
Scoop pulp out of squash and add to pot with carrots and onions.  Add broth.
Bring to boil, cover and reduce heat. Simmer 30 minutes.
Remove lid and puree soup.  I use a hand held immersion blender. So much easier and less to clean up than a blender.  If you have one use it, otherwise puree in blender. Once pureed, add cream.
Serve in hollowed out pumpkins or soup bowls.  Top with the yummy toppers.  Enjoy!


  1. The hat and mittens are adorable! That soup sounds amazing. It was a cool, fall day here as well, so I made a batch of chili, while sipping some read wine. Love this time of year!

  2. love the hat and mittens! great pics!

  3. The children in their fall attire are adorable!

    I'm so making that soup ~ sounds perfect for welcoming the new season and yummy comfort food.