Soup!
There is really nothing better than a hearty bowl of homemade soup for Fall! My all time favorite is Tomato & coming in a close second is Squash. I just had to share how I make these two from scratch so I could share my Fall love of Soup!
Ingredients:
salt to taste- I like Himalayan or sea salt, but use what you love.
tomatoes - wash and quarter. Freshly grown tomatoes from the garden are the best. I choose organic heirloom for the best flavor.
garlic to taste - I use 3-4 cloves diced
onion - 1 medium onion diced
olive oil - a tablespoon or 2.
crab meat - freshly cooked & shredded or from the can works perfect.
crusty bread & thyme for garnish
Preparation:
Put olive oil, onion, and garlic in a pan to saute. I like my onions translucent. Stir over medium heat taking care not to burn the garlic.
Next add the tomatoes and cook till for 15 minutes or until soft and flavor has developed.
Blend with immersion blender or in blender.
Put the soup back into saute pan. Add the crabmeat and cook another 2 minutes.
Garnish with crusty bread & thyme. Enjoy!
Ingredients:
Butternut squash - peeled & diced
onion - diced
garlic - diced
ginger - fresh and grated
olive oil
vegetable broth
Salt & pepper to taste
Parsley - fresh chopped for garnish
Crusty Bread
Preparation:
Saute the onion and garlic over medium heat until translucent. Add the diced butternut squash and cook till softened. Then add some vegetable broth and the ginger & simmer until tender. Use an immersion blender or a regular blender and blend until smooth. Garnish with crusty Italian or French bread and parsley. Enjoy!
