As the weather has turned extraordinarily fall-like, I decided it was high time to try making a butternut squash soup and it was delicious. I've never made the kind of soup that needs to go for a spin in the blender or food processor, but I'm totally sold. Try the recipe here! I also added some cinnamon and nutmeg, because I was slightly appalled that there were no autumnal spices involved.
And for the dressing - I just really love it when my food doesn't have ingredients involving the words "gum", "sorbate" or the ever-popular "high fructose corn syrup."
Check out these highly disturbing websites about what is
probably in your salad dressing, and then try the recipe below!
Homemade Honey Dijon Vinaigrette dressing
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 tbsp dijon mustard
1 tbsp honey
salt and pepper to taste
Whisk ingredients together and then blend for about 10 seconds in the blender.
Let sit for 30 minutes for flavors to meld, then serve.
adapted from about.com
Enjoy this beautiful fall day!