FAVORITE AUTUMN SOUP

We all love those gray Autumn days when the earth

seems it is beginning to hibernate for the long winter months.

The skies are dull, there is that lovely crisp coolness in the air

and

the rain just softly falls steadily throughout the day.

These are the perfect times for warming up

with your favorite homemade soup!

The way I love serving this soup is

in a big beautiful mug!

I also make this for Thanksgiving which

everyone loves to sip on outside by the firepit! 

ESTELLE’S FAVORITE AUTUMN SOUP

3 cups roasted butternut squash

½ cup roasted acorn squash

½ cup pumpkin puree

3½ cups chicken broth

½ cup chopped yellow onion

½ cup chopped and peeled green apple

3 T. butter

1 T. dried sage
1 t. Allspice
1/8 t. cinnamon

1 tsp salt

¼ tsp pepper

½ cup evaporated milk

In a large saucepan, melt butter and add the apples, onion, and sage. Saute' until tender, stirring occasionally.
Peel and chop butternut squash and acorn squash. Roast covered in baking pan, with 1/3 cup water in a 350 degree F. oven for one hour. Remove squash from baking pan and allow to cool slightly. 

In a medium size stockpot, add the pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, pepper, allspice and cinnamon. Spoon in the sauteed apples and onion. Simmer for 15 minutes - breaking up larger pieces of the squash.

Remove from stove top and 1 cup at a time put in your blend to puree to smooth. Repeat until the entire soup is smooth. Return all the soup to the saucepan and stir in evaporated milk. Continue to simmer until ready to serve. Serve with croutons or top with a dollop of sour cream.