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Spiced Butternut Apple Smoothie

Spiced Butternut Apple Smoothie

As soon as the first crisp days of autumn arrive, I subconsciously, and rather rapidly, begin to shift my diet to match the shifting environment that surrounds me. Outside my window, I admire the many shades of orange spreading across the sky. Then soon after, near as many orange hues start appearing on my kitchen counters.

Squash of every variety, and sweet potatoes too, fill up my empty wooden baskets, my ceramic plates, and now my mason jars, too.

Spiced Butternut Apple Smoothie

When Williams Sonoma kicked off this week with the theme of “Not Your Average Smoothie”, naturally I knew I needed to throw some squash into my blender.

I’m all about going outside the traditional smoothie box, and I’m also all about squash, so it seemed like a perfect platform for experimentation.

I turned on my oven, said bottoms up, and began getting to work.

Spiced Butternut Apple Smoothie

I decided upon butternut, loving its creaminess in soups that I often create with apples. I figured, why wouldn’t that be delicious iced and turned into a smoothie, too?

After testing out this smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet totally straw-worthy and insanely refreshing.

Through my testing, I learned to save the oven for the squash soup, and stick to steaming for the smoothie. Steaming enables the squash to stay juicer and not as dense so you end up with a shake that has a nice light, whipped consistency. Along with some spirited spice – curry powder and a kick of cayenne (ow ow!) – this smoothie embodies some of fall’s best warming qualities while remaining refreshing till the last sip.

Feel free to try swapping the butternut with sweet potato, or even pumpkin. Just be mindful of possibly needing to adjust the liquid. If you want to step further out of the box, add some spinach. I did this to one batch, and the results were great (even if it sounds a little weird). To get a little wilder, top your smoothie with toasted walnuts or pecans. Or an extra kick of that spicy cayenne, if you like it hot.

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Potato and Leek Soup with Dill

Vegan Potato Leek Soup

Sometimes the month gets away from you. Sometimes your pictures do too.

Before you know it, October’s nearing 10 days from its end, and your potato and leek soup photos are nowhere to be found. Story of my life.

Between wedding shoots, restaurant shoots, lifestyle shoots, blogging shoots and other random excursions, my camera’s seen a lot of action this month. Somewhere along the journey, I slipped up on reformatting my memory cards. Oops. That slip up left my soup MIA, cutting its modeling days short.

Leek and Potatoes

Disaster? Nah. Somehow I found a bunch of thumbnails on my camera to deliver that semi-pretty montage up above. More importantly, I still had a delicious bowl of creamy potato, leek & dill soup waiting for me. This was a bowl that could’ve cared less about what it looked like on camera. When dinner’s on the table, that’s all that counts.

Fall Photos

Plus, maybe it’s time that autumn gets a little action on my blog, rather than just a bunch of food. It’s undeniably one of the most beautiful months on the east coast. And it goes fast.

Every day, I feel myself zipping my sweatshirt up a bit higher. My morning step moving a bit quicker. It won’t be long till there’s tons of time to spend indoors making (and photographing) soup. If there’s anything to look forward to about winter, that would be it. Soup.

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