Fall Harvest means soup!!

I love the smell of fall in the air.  In Michigan it means that soon the trees will be full of vibrant colors of yellow, orange and red colors.  If you have never been in the Northern Michigan when fall is at it's peak you need to take a trip.  It is the most beautiful site and a reminder that Fall Harvest is here.  Apples, pumpkins, squash, yams and soup!!!

I love fresh soup.  Compare my Butternut Squash soup recipe ingredients with that of a store bought brand of soup.   Homemade soup does not have to take all day.  My version of this homemade soup is quick, healthier, easy and inexpensive.

Butternut Squash Soup
Ingredients:
Butter Nut Squash
1 - 1 1/2 cups Organic Chicken Stock
1/4 Tsp Celtic or pink salt
1 Tbsp Cinnamon
Nutmeg to taste

Directions:
Seed and cube squash.  Boil until soft.  Cool and peel.  In a blender add squash and 1 cup of chicken stock and spices.  Blend until smooth.  If soup seems thick add stock until desired thickness. (I like mine a bit thick) Heat in pot on stove until bubbling.

This soup should take less then 1/2 hour total time. From prep to completion. 
How many cups this soup makes will depend upon how big your squash is.  Serve with a salad for a great lunch.

Shopping Note:
Buy veggies that are in season when they are at their peak season, they taste better and are cheaper. When they are in season, it is easier to buy local produce which often does not require heavy use of pesticides because they are not being shipped.  Look for the Grown in Michigan signs and buy local whenever possible.
Buying Organic Stock in a box is quicker as gives the cooked all day flavor.  I buy organic stock in the box at Costco.  It is a cheap way to buy organic and I use it a lot for all day flavor taste without taking all day to cook.