However, I've been haunting a really great farm stand that I pass by on Saturdays in Bountiful. I believe it's run by A & J produce, and this last Saturday, I was there while one of the local farmers brought his truck load of watermelon.
Recently we've gotten some delicious butternut squash, pears, the best apples ever (Jonathan and Honeycrisp this week), Russet potatoes, onions, Fresno peppers, raspberries, the most delicious Brigham City peaches (best peach of 2014!), cute little pumpkins, some great garlic, and Green River melons.
The squash and pears have combined forces to make one of my favorite soup recipes. I find it's hard to make a good, filling soup that has no dairy and no tomatoes. This one hits the spot. I made it and froze it in individual portions. On Sunday, I came home during a downpour, plopped a frozen soup on the stove, and in 10 minutes I was ready with a hot meal. The ginger in the soup mellows a little when it's been frozen, so I even added extra ground (dry) ginger to make it a little stronger when it's been thawed and reheated. Oh and homemade croutons - olive oil on toasted Udi's bread - are excellent in this soup.
The other great thing about September in Utah? Cats. The neighbor cats are out looking for mice right now, and so many of the outdoor cats have been frequenting our backyard. I should say this is much to my delight! It sounds bizarre, but I love waking up in the morning and finding a cat in the backyard I can pet before heading off to work. Free snuggles, no commitment, and something fun to talk about. Our current favorite cat visitor is an orange and white cat that slinks around our yard that we've named Ham Cat, since he has a thing for little bits of ham I've fed him. There's my confession: I love playing with neighbor cats. You're welcome.
I take you now from cats to butternut squash pear soup.
One Year Ago: Better Burger Food Truck
Two Years Ago: Malawi's Pizza, Provo Review
Three Years Ago: Flashback in 7 Links - A Shoutout to some of my favorite recipes
Four Years Ago: Split Second Jam Thumbprint Cookies
Five Years Ago: Gummy Candy Race Cars - Make your own gummy candy
Butternut Squash and Pear Soup
Inspired by this recipe
1 medium butternut squash (about 3 pounds)
1 medium onion, chopped2 tablespoons olive oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh ginger root OR 1 teaspoon powdered ground ginger
1 teaspoon salt
4 cups chicken broth
4 medium pears, peeled and chopped
Cut squash in half and discard the seeds. Spray a baking pan with cooking spray and put the squash, cut side down, on the baking pan. Then, bake at 400 degrees for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
In a blender, process soup in batches until smooth. Top with homemade croutons and serve warm. Or, package in individual serving-sized containers and freeze. If frozen, reheat on the stove for 10 minutes on medium and eat.