The colors of autumn

I'm lucky enough to live in a region where we actually still have 4 seasons. Even if sometimes it feels like we are jumping from summer to winter in a couple of days, mostly we can enjoy the changes thru the year. I could hardly pick a favorit time of year, because they all have something special that makes them different from the previous or the next one.

In autumn, I love all the colors nature is giving us. The bright yellows, sunny oranges or vibrant reds are a good way to chear us up from the days getting shorter. Even in our plates the seasonal fruits and vegetables are colorfull, I guess it's to compensate the lack of sun outside.

Even if confort food mostly includes something rich and consistent, I personnaly don't want to get to spring with a few more kilos on my hips (or anywhere else, for that matter!). So a warm soup is a nice, lighter way to get some comfort on a cold day.

The good thing with soup, is that there is no need to follow an exact recipe, you can take the vegetables that you think will go well together, you can use more or less water depending on the consistency you enjoy, aswell as some spicies, to give it a personal touch. And if you ask me, like any good dish, it's even better when you heat it up again.

Squash and Yellow Carrot Soup

Serves 2

300gr of Squash
300gr of Yellows Carrot
3 Potatoes
1 Onion
4 Cloves
4 Bay Leaves
1 Stick of Rosemary
1 Teaspoon of Curry
1 Teaspoon of Turmeric
1 Teaspoon of Nutmeg
Salt, Pepper

Take the seeds out of the squash and cut the skin of, cut it into chunks. Peel the carrots and potatoes and cut them into smaller pieces than the squash, because they will take longer to cook.

Peel the onion and insert the cloves into it. Tie up the bay leaves with the rosemary stick, so you be able to pick it out easily.

In a big pan, put in all the vegetables, cover them with water and add the onion aswell as the bay leaves with rosemary. On a medium flame, let it cook for about an hour, until the vegetables are done, check with the tip of a knife to see if they are soft.

Using a skimmer, remove the onion and the bay leaves with the rosemary and take out the vegetables to an other pan, add a bit of the water of the vegetables, and using a hand mixer, start blending. Add some more of the water if you want, until it reaches the wished consistency.

Add the spicies, salt and pepper to taste and check for seasonning. You can add some croutons on top and sprinkle fresh parsley to serve.

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