The Colors of Fall (recipe: Slow-cooker Butternut Squash Soup)
Florida does an interesting thing to the fall. It hides it. Florida residents could benefit from someone tapping us on the shoulder to let us know fall has arrived. The beautiful display of colors in other areas of our country make us envious.
We have to look hard for signs of fall. I planted two maple trees in the front yard for the expressed purpose of having some fall color. The leaves are just starting to turn and it’s already late October.
Even still, we only see a slight blush of color before the leaves fall.
Holly berries are getting a tint of red.
Beauty Bush berries have turned a deep purple.
Oranges are taking on yellowish hue prior to turning orange.
Nandina bushes are full.
Fall colors in Florida are muted and sparse. Since moving to Florida 26 years ago, fall has always seemed empty. I pined for the brilliant colors of fall. Not anymore. I’ll never have to pine for them ever again. This past weekend changed everything.
I was blessed to attend a spiritual retreat called The Walk to Emmaus. Brilliant colors are a big part of the Emmaus experience, so much so that the theme song is a Mexican folk song named “De Colores”. The brilliant colors shine brightly all throughout the spiritual walk. You’re shown God’s love through unselfish acts of others and the vivid colors of nature. The retreat was the most important 72 hours of my life.
Because of a conflict with a family obligation, I chose to attend the retreat this fall instead of the spring. In retrospect, the timing couldn’t have been better. Springtime in Florida is glorious and almost perfect. I never felt empty.
Fall has new meaning in my life. The brilliance of the colors now are almost blinding. They’re crisp, clear and meaningful. No more emptiness. All because of 72 hours. The most important 72 hours of my life.
De Colores!
Y’all come see us!
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Slow-cooker Butternut Squash Soup
This dish is a wonderful fall ambassador. The golden-orangy color, seasonal fruit and vegetables, warmth from cinnamon and curry, and roasted squash seeds represent fall in a glorious way.
For soup:
2 average size butternut squash (roughly 3 pounds), peeled , seeded and cubed (reserve seeds)
2 Granny Smith apples, peeled, cored and roughly chopped
2 medium sweet onions, peeled and sliced
1 quart chicken stock (homemade or commercial)
1 teaspoon salt
1 teaspoon cinnamon or cinnamon blend (I used Pampered Chef cinnamon blend)
1/4 teaspoon curry powder
1 tablespoon honey
For garnish:
butternut squash seeds
olive oil
honey sweetened yogurt
Butternut squash is a bit of a rascal to prep. You can either use a vegetable peeler or a sharp knife to remove the skins. It’s a rather firm (read: hard to cut) vegetable. I sometimes see them in the grocery store already prepped. If you find it extremely difficult to cut them, you might ask your produce manager to do it for you.
Remove the strings and the seeds from the center. Be sure and save those seeds because we are going to roast them for a garnish.
Saute onions in olive oil until they start to caramelize. Add cooked onions and the rest of the ingredients to a slow-cooker. Cover and cook on high for 2 to 3 hours until vegetables are tender. 
When all the vegetables are tender, purée the soup until smooth. I highly recommend an immersion blender. You don’t have to transfer the hot soup to the food processor and worry about getting splattered and burned. I have experience with the business of getting splattered and burned.
Separate the seeds from the stingy stuff. Toss the seeds with olive oil and 4-1-1 seasoning. Place on a prepared baking sheet and roast at 400 degrees for 10 to 15 minutes or until nicely browned, stirring occasionally. Keep an eye on them. Once they start browning, they mean business.
Pour the soup into your favorite soup mug. Mine just happens to be a lovely fall color. Add a dollop of honey sweetened yogurt and garnish with some of the toasted seeds that you didn’t burn. I tried to tell you to keep an eye on them. I have experience with the business of burning the seeds, too.
You and I are somehow always on the same page. I made this yesterday…no apples, but curry, cream and garam masala. A perfect fall dish. Oh…I served mine in a vintage California Pottery orange bowl ’cause it looked like Fall.
I always love your posts….
Chris
Thanks, Chris! I love this soup and I need to make up several batches to freeze. It is good and COMPLETELY guilt-free. Did you toast the seeds, too? They make a good snack all by themselves.
What a wonderful fall recipe! Really looks good. So glad your walk was such a blessing!
Mamabug,
The Walk is indescribable! Thank you so much for taking the time to read and comment.
Morning Jackie! The Walk to Emmaus has put a new pep in your step! It sounds wonderful!
Now this morning in West Tn its 35F. The trees are beginning to turn. Black gum has all ready turned dark burgandy red..the hickory nut leaves are golden. I see a few of the maples beginning to turn at the top. Most of my hill is oak but one little intrepid maple lives among the giants and it turns a bright gold. Looks as if someone has turned on a light in the woods. Maybe it’s God. I see His Hand in everything and I am always in awe.
I like fall but hate winter…and envy your warm temps for the winter. Butternut squash? Not tried too much of it but I am looking at yours!
Jean,
Your description of your surroundings is awesome! I can see it plainly. Thanks for sharing that with us!
Jackie – I certainly agree with you about the fall in Florida – it is so subtle that you have to look for it! I’ve decided that it is not enough for me, I need those deep rich fall colors, which is why we go to the mountains every fall – or have for the past few years. It really renews my soul to experience all those colors in the cool crisp air! This soup looks wonderful. I made some last year with a similar recipe – the worst part is cutting up the squash!! I will have to try toasting the seeds, I love crunchy seeds! Thanks for sharing again, as always, you’re the best!
Ann,
The mountains in fall are heavenly! It’s wonderful that you’ve found you’re place to regenerate. We all need that.
You picked a good dish to welcome fall and it’s colors, freshness and it’s invigorating atmosphere. Gonna have to try this one..Thanks for the dish!!
So glad you enjoyed the “Walk”…I feel I made the walk my self. Thanks for sharing!
Danny,
I hope you give this dish a try. I didn’t discover butternut squash until just a few years ago. I roasted some for Mama and she fell in love with it. I never got the chance to make this soup for her.
So glad you got away for a few days J that soup looks wonderful. Ironic one of the reasons I moved out of Florida was because I though the 4 seasons were: Hot & muggy, mosquito, Rainy & Hurricane, & Tourist season. Funny I can remember one Christmas my “x” turned down the AC while we had our fireplace roaring away at the same time just because we were having issues getting in the holiday season it was 85 degrees outside. The neighbors next door was having a Christmas BBQ pool party and we were invited? Everyone was wearing shorts? So, I shocked my parent one year and told them I would not be around for our annual family Christmas gathering. I told them I needed a change of pace and decided I’m going away (no not Disney World) but really far away like to Jackson Hole Wyoming for Christmas. I had always dreamed about experiencing a Rockwell Country Christmas. I think traditions are great but every now and then its nice to take a breather from doing the same things year after year. Everyone looked at me like I was crazy and asked why? I told them well, in all my years living in Florida I had yet to ever experience the 4 seasons. I wanted to be “snowed in” on Christmas Day next to a roaring fire place, listening to christmas music drinking hot chocolate. I could go cross country hiking, skiing, snowmobiling, sledding, horseback riding or just about anything or do nothing at all and just absorb the surroundings. Sounds crazy but I would be content with a bowl of homemade soup, a chicken salad sandwich or even a fresh pizza with all the fixings for a Christmas meal. It’s amazing how fresh chocolate chip cookies taste in a log cabin next to a roaring fire. I could even just open up the sliding glass doors and watch it snow while listening to soft music and daydreaming or reading a book while drinking hot cider next to a comfy roaring fire warming my toes. Instead of running around like a chicken with its head cut off trying to make everyone happy being at two places at the same time. Sure its great helping others over the holidays but I worked in the medical industry so I know all about making sacrifices. For once it’s about doing something unselfish for yourself. Ironic I found the simple things offer the best rewards in life everyone makes things so complicated today. I realized I had missed a few seasons when living in Florida like the scenic tree leaves changing colors on a cool brisk day, or the country smells and landscape views covered in a sheet of white snow makes a big difference mentally. Something as simple as a walk in the woods or down an old country road away for the city and just listen to your feet making crunching noises walking in the snow. Listening to quiet kind of hard to do that in Florida?
Tom,
We live in a quiet area fortunately, so I can enjoy the peaceful sounds. The Christmas BBQ and pool party is a tough adjustment. My sister was visiting one Christmas and she wanted to go to the beach Christmas Day. My kids were of the age that Santa could be celebrated at any time so….off to the beach we went Christmas Day. All day long I felt cheated in some way. It was like Christmas just passed me over.
I have a friend who has a beauty bush in her yard, but she didn’t plant it there. How do we get one started for myself? We didn’t know if we should try to root a sprig or dry the berries and plant them. Any advice is welcomed, thanks!
Carolyn,
I’m not sure how to propagate Beauty Bush either. My hunch is that since it grows wild, they propagate from seeds. The birds and squirrels love to eat the seeds and I think that’s how they get scattered.
What a beautiful description! And what a wonderful recipe, one that I will be trying very soon, winter has set in here in all its force and delicious soups will be the order of the day. I love Butternut squash, its a staple in my house, for roasting, curries, mash and soups. I find them easier to cut after a few seconds in the microwave, or wrapped in a damp cloth in a warm(not hot!) oven.
Sinead,
That’s a great tip on peeling butternut squash. I’m certainly going to try that!
Oh I know exactly what you mean about Fall in Florida! To me, there’s HOT and NOT HOT here
Jaden,
Thanks for stopping by! We have to remember how lucky we are in the spring and winter to make up for no fall and the awful summer!
Jackie – I made this yummy soup yesterday – I’m sharing with co-workers today! Thanks for sharing the recipe – it is so good!!
Ann,
I’m so happy you loved it! Have a nice lunch at work today. Hello to all your co-workers!