Fall is here...

It seems like as soon as September came around, we were hit with fall weather. We've had quite a few cold and rainy days here in Lincoln this week, but nothing a nice cup of hot tea and soup wont cure. I've used this as an excuse to make my favorite soup recipe again...

Potato, butternut squash and prosciutto soup

- 5 cups Chicken broth (homemade or ready-made)

- 5-7 red or russet potatoes (cubed)

- 1/2 a butternut squash (peeled and cubed)

- 2-3 long carrots (sliced in pieces)

- 1 fresh scallion/green onion (thinly sliced)

- 1 Tbls Cayenne pepper

- 1/2 brown/yellow onion (sliced very thin)

- a few sprigs of fresh rosemary

- a handful of sliced Prosciutto (1/2 " wide strips)

- Salt & pepper

- Drizzle of olive oil

1. Saute the onion in a stock pot on medium heat in the olive oil and season with salt, pepper and cayenne pepper

2. Add the carrots, and potatoes when the onions start to get slightly translucent, stir. Cook for 2 min.

3. Add the squash, prosciutto, chicken broth, rosemary, and green onions and simmer for 20-40 min, or until the potato is soft enough to eat, but not over done.
4. Serve hot with salad, sandwich, bread and/or crackers.

This is the perfect mix of sweet and spicy for a cold fall day.

For dessert we are having some yummy and healthy Chewy Oatmeal Raisin Cookies. I found the recipe on foodnetwork.com courtesy of eatingwell.com. It uses apple butter instead of butter, to make it a bit healthier, and it makes it taste like apple crisp.

Enjoy!