I love that God gave us four seasons. I also love that each season holds a different place in my heart. Fall taking up the majority of its space, but the others take their place at some point in time. There is something about crisp fallen leaves on the ground, the crunchy sound they make when i purposely try to step on every single one, the ever changing colors of trees allowing the golden hour to be every hour. The overwhelming scents of cinnamon and nutmeg in the kitchen. Cider. Adult Cider. Actually every inappropriately appropriate beverage turned into an adult bevvy.
It’s only the first week of September, 93 degrees and I have already begun fall cooking. IDGAF. I decided to go with the most obvious choice on such a ridiculously hot day….. soup. This soup isn’t just any soup, it’s right up there with tomato, french onion and brocc chedda. The creaminess comes from the squash alone with only a couple tablespoons of actual cream. Great for those chunky cable knit sweaters that 100 percent give you an extra ten pounds and a boob job. Thank you trends. The pears add some natural sweetener and the red onion gives it the aromatic bite that the soup normally may be lacking. And rosemary just makes it oh so fancy. Pair it with some homemade bread and you’re golden.
*Updated as of September 2016: If you’re wanting to really up the health factor in the soup, replace butter with olive oil and replace the 2 tbsp heavy cream with plain yogurt.
Made this soup over the weekend and was huge hit with my picky eater family! Thanks– can’t wait to try other dishes.
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