Goodbye summer and hello fall. Although it is not the official last day of summer, for most people Labor Day weekend represents the last days of going to the beach with friends and the last jump into the lake to cool off without a care in the world. It doesnt feel like it is very fashionable to frolic in shorts and flip flops the following Tuesday. Instead, faux fur lined boots are becoming the norm.
Understandably we step into the fall season with little resistance embracing crafted coffee drinks (pumpkin spice latte, anyone?) and move on welcoming the new season.
Foods we enjoyed prepared on the grill throughout the summer have suddenly become passé. Stone fruit desserts and heartier fare is in. It gets easier and easier to gravitate to warm spiced foods as the air takes on a slight chill.
With cooler evening temperatures I find soups featuring seasonal ingredients to be the ultimate comfort food. Today Im sharing my recipe for Autumn Sage Apple Squash Soup. Pureed to a smooth consistency, this vegetarian soup embodies fall in a welcoming and wonderful way. Letting the flavors of the autumn harvest shine on their own with very little interference of other ingredients, every spoonful is full is a perfect mashup of acorn squash, apples, and sage. This healthy vegetarian soup is the perfect starter dish to a larger meal or can be enjoyed as a meal by itself.
Easily prepared in under 20 minutes, this soup is one youll want to make over and over again. Enjoy!