Fall is, not only the best time of the year, it’s also a time where friends and family get together to kick off the holiday season. I felt a little adventurous today, as you’ll notice by the long list of ingredients and the inclusion of 4 pictures throughout the cooking process. This root soup is a favorite of mine, and this latest batch has to be the best I have ever tasted.

This is an old recipe of mine that I first discovered at least 3 years ago. Melanie dug it out of our recipe folder and ordered kindly asked that I make it for supper tonight. What followed was quite possibly the tastiest meal I’ve had in months.

I sometimes get a hankering for lemongrass flavoured dishes, and at about 50c per stalk, there’s just no reason to cut it up, bruise it and toss it in an asian dish. Add to that this seemingly new obsession with soups and you’ve got this lovely and tasty creation above.

With plenty of veggies and flavor this soup has quickly climbed our ‘top soup’ list, and will likely remain for sometime. Read on for ingredients and directions!

Well, we’ve had a butternut squash in the fridge for well over 6 weeks now (those things never seem to go bad!) and I finally decided to whip up a tasty favorite of ours! The maple syrup truly adds a sweet and soft touch to this recipe, while the crunchy croutons balance out the textures.