I am amazed by how quickly this incredibly hot summer has turned to a very chilly fall.  You know this is my favorite season if you've been following my writing, and it's also the perfect time to enjoy some of our lush and hearty fall vegetables, not only as decorations for our homes, but also in a warm and flavorful soup.

Pumpkins, sweet potato and squash, in addition to making delicious muffins (or pies), are the perfect primary feature in soups at this time of year.  They have a subtle flavor, gorgeous color, and thicken really beautifully for a hot and healthy, cold day's meal.

This month at O2, Chef Tom is preparing a butternut squash soup, and he graciously offered to share the recipe with us.  The bonus?  If you have kids and they are picky about veggies, the soup has no greens so they'll have no idea how good this tasty treat actually is!

1 medium butternut squash, peeled, de-seeded and large dice
1 medium white onion, peel and slice thinly
1 bay leaf
1 quart water or organic vegetable stock
2 TBSP honey (preferably local)
1/2 tsp cinnamon
pinch of nutmeg
1/8 tsp salt

In a medium saucepan, add 1/4 cup of water or stock, bring to a boil and then reduce to a simmer.  Add onion, bay leaf and salt, and simmer until the liquid evaporates or the onions become translucent.  Add butternut squash and remainder of stock or water.  Simmer for 20 minutes on medium-high heat.  Strain squash and onion, remove bay leaf and reserve liquid.  Place squash and onion in blender and puree on high, adding liquid as needed.  Season with salt, honey, nutmeg and cinnamon.

Garnish with spiced pumpkin seeds, micro beet tops or baby herbs, as you desire.

Bon Appétit!

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