Recipe Exchange- Let's Get Cooking- Butternut Squash, Sage, & White Bean Soup ... and a perfect autumn salad.

 
The lazy days of summer are long gone.  Tossed salads and Lucky Charms for dinner just don't cut it during the months of autumn.  Time to pull out the ol' slow cooker and start watching some of the zillion Food Network shows that have  been sitting lonely in our DVR.  

No, really, if you've been following along, you know that I do love fall, and I have been back in the kitchen for a while, trying to 'cook up autumn weather' here in sunny southern California.  But, it does take time(!) trying to cook healthy-efficient-simple-cost effective-edible-to-my-kids meals night after night.  I'm constantly scouring blogs for inspiration, bookmarking recipes left and right.  That is why I was so delighted when Michelle, aka- Pretty Mommy initiated this incredible {roaming} fall recipe exchange.  Dinner ideas- DAILY... Delivered right to my reader!  Michelle kicked it off yesterday, with a seemingly delicious Taco Soup, straight from her mom's recipe box.  And I'm up next!

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Ever since attending this cooking class at an amazing cooking school in LA, the arrival of fall = the making of this simple, incredibly aromatic soup.  I guarantee- if fall has an aroma, this soup is it.  Today, was a cloudy, cool, drizzly day - perfect timing.  Hearty enough for a main course, easy enough for a weeknight meal, and tasty enough for an autumn dinner party.  Below the soup recipe, you'll find a very versatile vinaigrette.  Truly a "recipe" to taste and perfect- according to the menu, your preference, and salad ingredients.  Just the right balance of salty, sweet, tangy, deliciousness...

 

{Click recipe to print; cook's notes below}

 

*Cook's Notes:

• I recommend roasting the butternut squash- makes your house smell wonderful, and adds a nice flavor to the squash (1/2 in. dice... the smaller the dice, the 'roastier'- and tastier the squash!).
• The soup keeps for about 4 days and freezes very well.
• You can also eliminate the beans and serve in espresso cups as an appetizer.

 

 
I hope you try these recipes, and others to come.  Follow along via the schedule and links below, and let's get cookin'!!  I've seen the "to-cook" list, and I promise- Good Stuff in Store.  

Head over to see Katie today, @ the30girl.com... She's up next!

 

Oct 4th - Michelle - Pretty Mommy

Oct 5th - Torrie - a place to share...

Oct 6th - Katie - the30girl.com

Oct 7th - Karen- It all started at Mother's

Oct 8th - Estelle - Under A Pink Moon

Oct 11th - Danielle - domestic dish

Oct 12th - Chassity - Look Linger Love

Oct 13th - Rebecca - Reluctant Floridian

Oct 14th - Elisabeth - You Plus Me Equals

Oct 15th - Jora -- Domestic Reflections

Oct 18th - catherine - Rikshaw Design

Oct 19th - Abby - 5th Joy

Oct 20th - stephanie - Scrumptious

Oct 21st - jennifer - Whisk It Good

Oct 22nd - kate - Everything but the Squeal

Oct 25th - Tina - Bull In A China Shop

Oct 26th - Kim - Lighter and Local 
Oct 27th - Elaine - Mama Seasonings
Oct 28th - Jess - Shades of Sunshine