Harvest Soup.

I found the original recipe for Harvest Soup in my Parents Magazine about a week ago and immediately ripped the page out and hung it on my refrigerator to try ASAP. I love butternut squash soup, and I'd been hoping to try my hand at a homemade {healthier} batch this fall. (I usually eat the V8 stuff that comes in a green box, which is delicious--but overpriced and oversalted.) When we woke up this morning to a rainy and windy day (with a high temperature forcasted in the 40's!), I knew that today was the day. While Nate took his nap, I started a loaf of bread in my breadmaker, and set to work collecting soup ingredients.

1 tablespoon olive oil
3/4 cup chopped carrot
3/4 cup chopped onion
2 medium butternut squashes, cut into 1-inch cubes
5 small apples, cored and cut into 1-inch pieces
4 cups low-sodium chicken broth
ground black pepper to taste

In a big pot, heat oil on medium. Add carrots and onion. Cook, stirring occasionally, for 8 to 10 minutes or until the onions are tender and starting to brown. While this is cooking, you should already have you squash and apples cut. If you do not, start chopping as fast as you can (and cross your fingers that the baby does not wake!).

If you are like me, you will soon discover that raw squash is not nearly as easy to chop as baked. (You might even have the take the carrot/onion mixture off of the heat while you finish chopping...) At this point, you will probably have a baby yelling for you from the other room.

Bring baby into the kitchen, and place him on the floor next to the refrigerator door (which should be already decorated with magnetic letters). Said baby will begin his usual role in the kitchen of scattering aforementioned letters all over the floor.

Add chopped squash, apples, and broth to carrot/onion mixture. Bring to a boil. Be careful not to step on letters.

Reduce heat, and simmer, uncovered, for 25 minutes or until squash is tender. Cool slightly.

Puree soup, in two batches if needed, in a blender or food processor. Add pepper. Serve hot with fresh bread, crackers, or a dollop of plain yogurt.

Recipe adapted from Parents Magazine, October 2011.