We'll get to the soup. But not quite yet. Here's a picture as proof.
On a recent flight to Houston, I had the chance to sit next to a WWII Vet & his son on their way back from a Honor Flight tour in Washington D.C. The son had tears in his eyes when he talked about seeing his father visit his memorial and how the trip enabled his father to share some previously unheard stories. I was a little teary eyed myself. I usually keep to myself on the road - I am glad I stepped outside of my comfort zone a bit to talk with them.
If you have a Vet in your life - go give him (or her) a hug.
Lest we forget. Lest we forget.
On another personal note, I finally got a piece of my life back this week. I have spent the last year pursuing a couple of professional certifications and finished the testing for the last one this week. There is a point in your life where jumping in and out of academic mode is relatively painless. When you are kissing the back end of your 30's, not so much. On the bright side, I have a new set of initials that I can use after my name - which no one will totally understand and will take longer to explain what they are than it took to earn them (kidding). But it feels good to know that I still have a little bit of that "student nerd" in me.
It almost makes me want to go back for my Masters degree. Almost.
Now, let's talk soup. Roasted buttercup squash. Sauteed fennel. Sweet pears. In a tribute to fall.
As much as it pains me to say goodbye to summer (as crazy as this one was), I must admit I eagerly embrace the start of the fall baking and cooking season. The warm, enveloping flavors that encompass the bounty of fall. Hello!
I was a little leery about the addition of fennel here (all I could think of was licorice flavor soup - weird), but sauteing our little frondy friend changed things up. Pears and squash - well, what bad can come from that combination? I made this meat-free by using vegetable stock instead of chicken.
The immersion blender made short work of whipping the soup into silken submission. Uh, I won't take thoughts of whipping things into submission any further. This isn't THAT kind of a blog... Just sayin'.
We served this as part of what is affectionately known around the house as the "duck meal". Everyone went back for seconds.
A version of Dorie Greenspan's spiced squash, fennel and pear soup can be found here.
This post participates in French Fridays with Dorie. Come check out everyone else's autumnal tributes.
And don't forget to go hug a Vet, okay?
Have a great weekend, all!