The epitome of fall flavors was in this:
Apple-Butternut Squash Soup (from Cooking Up Vermont via Linda)
3 T vegetable oil
1 medium white onion, diced small
3 celery stalks, coarsely chopped
1 medium carrot, peeled and finely chopped
1 large Granny Smith apple, peeled, cored and coarsely chopped
1 T kosher salt
1 tsp. freshly ground black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 large butternut squash (about 2 pounds) peeled, halved lengthwise, seeded and cute into 1-inch pieces
2 quarts water or chicken stock (I would reduce next time and do 4 c. veg or chick stock and 2 c. water)
2 cups apple cider
2 tsp. freshly squeezed lemon juice
2 cups half and half
Heat oil in stockpot over medium low heat. Add onion, celery, carrot, apple sale, pepper and spices. Cover and cook until vegetables are slightly tender...8-10 minutes stirring occasionally.
Remove cover and add squash, water or stock, cider and lemon juice, stirring to combine well. Simmer over medium-high heat for about 40 minutes or until squash is fork tender, stirring occasionally.
Working in batches, if necessary, transfer squash mixture to a blender and puree until silk smooth. Transfer back to pot and slowly whisk in half and half and heat through. Adjust seasonings with salt and pepper.