I don’t know what it is about fall, but it just makes me want to go all June Cleaver on everything. (By the way, can we take a moment to honor the late, great Barbara Billingsley, who so graciously provided us with the June Cleaver icon in the first place? Loveliness personified.) I’ve been baking and roasting and cooking up a storm, and the latest conquest was butternut squash soup.
One of my fave meals in the fall is a grilled cheese sandwich with a cup of soup, and I thought it’d be a good time to do a little something homemade. So I went to the other mother of all homemakers, Martha Stewart, for this easy recipe.
I liked that it didn’t use chicken stock or cream or tons of other bad-for-you stuff (although there is a little butter in it). It was easy-breezy, and made enough to last for the next few days. I didn’t use Martha’s suggested Spicy Pumpkin Seeds as a garnish, but instead used the ones I had made earlier. The substitution was just dandy, and I’m in soup heaven! xoxo