The Season Of Change

The last few months have brought a lot of changes for me, although I am still waiting for the dust to clear and some things to settle, I truly believe that I am on the right path.  Among the positive changes I have been making step #1 was getting a new computer.  And with this gorgeous new machine my fingers were itching to get back on the blog.  Rest assured, I have been eating very well over the last few months, even though I haven’t been posting, but I deeply miss this outlet.  So like no time has passed, I am jumping right back into it.

This recipe is an homage to the season of change.  This roasted squash soup is perfect for the fall nights we are soon to get.


  •  2 Small Delicata squash
  • 2 Carrots
  • 1 White Onion
  • 2 Cloves garlic
  • 3 cups Chicken stock
  • 2 stalks celery
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Splash of heavy cream (optional)
  • Salt and pepper

How to:

  1. Slice the squash and onions in half, clean and place all vegetables in a roasting pan.
  2. Sprinkle with oil, salt and pepper.  Roast for 40 minutes at 400 F until everything is tender and charred.  Flip everything halfway through the cooking process.
  3. Let cool and remove seeds and skin from the squash.
  4. In a soup pot, add a little oil and saute the celery briefly, then add in the additional vegetables and stock.
  5. Continue to cook on medium heat until a low boil forms.  Remove from heat and immersion blend/ put it through a blender until a smooth creamy texture is achieved.  I added additional water to thin out my soup, but it depends on what thickness you like so this can be optional.
  6. Add in your spices and continue to cook on low, before serving add a splash of cream.
  7. Enjoy with some crusty bread and a few scallions on top!

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