I closed my eyes for a moment and took a deep breath.
And another... And one more...
The air smelled of a fallen leaves blended with intoxicating aroma of cedar trees with a touch of the morning frost... It was a perfect start of the day.
By lunch time I was definitely in a fall mode and made myself a quick creamy potato-leek-squash soup.
I had 1 cup of Russet potatoes, cubed, 1/2 cup of butternut squash, cubed, 1/2 cup of sliced leek.
I started with adding leek to a teaspoon of hot oil, gave it a quick stir and added squash. Another quick stir. Then potatoes and 2 cups of water (or vegetable stock) went in the same pot. I simmered it for 15 minutes (until potatoes and squash were done), then transferred all to a blender with 2 tablespoons of heavy cream.
|Served with micro greens|
As I indulge myself with a spoon of warm soup I paused for a few seconds to enjoy the moment...
Until next time,
Cowboy Country Vegetarian