Fall : The most colourful and vibrant season of the four. The air is cold and crisp and Nature shows off it's most flamboyant side. It fills me with joy. Makes me want to be a child again and go frolicking in the multi-coloured leaves scattered all over the walkways. In fact last Autumn I did just that. On my way back home from somewhere I came across a stretch of footpath that was so thickly covered with coloured leaves that I just could not stop myself from kicking and blowing the leaves as I walked . Those are moments I will always cherish.
Even the markets are so colourful . There too the theme is red ,yellow and orange. My favourites are pumpkin, butternut squash , sweet potatoes,red and yellow peppers and of course last but definitely definitely not the least sharon fruit or persimmon as it is otherwise known. I could live on these for the next few weeks.
The Soup you see here is the perfect celebration of Autumn. It's the perfect food on a cold October night with warm crusty bread.
1 cup chopped butternut squash (you don't need to to chop too fine as we are going to blend it all in the end),
1 cup chopped sweet potato,
1 onion chopped,
5 to 6 french beans,
1 carrot chopped,
1/2 cup cauliflower chopped,
3 cloves of garlic crushed,
2 cups veg or chicken stock,
salt and pepper to taste
1 tblspn Cooking oil and tblspn butter.
1. Heat the oil and butter together in a saucepan and saute the garlic and onions until onions are translucent,
2. Add all the rest of the veggies and continue cooking for on medium heat for 5 mins.
3. Next add the stock and 1 cup plain water and bring to a boil,
4. When it comes to a boil lower the heat and simmer for 10 mins till all the veggies are tender.
5. Season with salt and pepper and give it a taste.
6. If you have a stick blender you can immediately blend the soup in the saucepan itself or let it cool down a bit and then blend it to a smooth consistency.
Accompanied by thick slices of crusty bread warmed in the oven this makes a perfect supper.