Favorite Fall Tomato Soup

Favorite Fall Spiced Tomato-Pumpkin Soup

Favorite Fall Tomato Soup

I made this last week when I was (a) trying to eat extremely healthy to make up for some weekend indulgences and (b) really craving a big bowl of something hot, cozy, and autumn-y. Soup was the obvious answer. I love tomato soup and wanted to make a homemade version of that, but also noticed I had some pumpkin puree leftover in the fridge and didn’t want it to go to waste. Guess what? Pumpkin and tomato are great together. You don’t really taste the pumpkin-ness with all the other flavors going on, at least not overwhelmingly so, but it adds a nice thickness and fall flavor.

Favorite Fall Spiced Tomato-Pumpkin Soup

Read More

Acorn Squash Fondue

IMG_0029

Who doesn’t like cheese? Where I used to work, we determined that chocolate and cheese are the only foods that could really go with just about anything. Including each other. Go ahead – try to say otherwise. Add in the fall mood of us good-hearted folks, and my fiance and I decided to try out a twist on The Chew’s acorn squash fondue. We’re both trying to watch what we eat, so we tried to modify it to a “light” version. I was skeptical of whether or not you would taste the squash in the fondue, but the flavor is there, adding a slightly sweet and buttery flavor to the creamy cheese.

As we were picking our acorn squash at the farm, we looked up “how to pick an acorn squash.” While things like bananas, tomatoes, and most other produce have specific ways of showing they are ripe and ready, acorn squash isn’t as easy. So here’s the scoop – you need to find an acorn squash that is “heavy for its size.” Then, you want to find one that also has a balance of orange and green color. So there you have it – now you know you’ll have the perfect acorn squash. For our fondue at least, we followed the guidelines and the squash came out well.

The recipe is pretty simple. You’ll need to pick a balance of cheeses that you enjoy. The Chew recommends using┬áMascarpone cheese in the mix to add texture. I don’t think it was needed, but she did enjoy it so it’s really up to you. We picked a blend of Swiss and Smoked Gouda (since that’s what we had) and it turned out well. Dippers are up to you – we limited our bread intake, but that is the clear front runner. We also had radishes, broccoli, cauliflower, and apples. My favorite dipper was the apples.

Acorn Squash Fondue

Read More