Fall is in the air

I'm getting into the fall mood, even though it's still in the 80's on some days days. Last night for dinner we made carrot soup, roasted squash, and squash appetizer cups (Mom, I used the recipe from the latest "Taste of Home," page 57). It was delicious!

This turned into . . .

this wonderful meal!

Carrot Soup

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons cumin

1/2 teaspoon cayenne powder (or more depending on how much spice you like)

2 Tablespoons olive oil

3 1/2 cups chicken stock or water

1-2 teaspoons salt

1 teaspoon pepper

2 pounds carrots, chopped into 1/4 inch rounds

2 medium potatoes, skinned and diced

Saute onions, garlic, and spices in olive oil until soft. Add stock (or water), salt, carrots, and potatoes; bring to a boil. (I also added some squash and zucchini I had leftover from the squash cups.) Reduce heat and simmer until very soft, about 25 minutes.

Transfer, in parts, to a blender or food processor and puree until smooth. Serve hot or cold. We sprinkled the top with cilantro and queso fresco (a soft, Mexican cheese) and Luke added some crushed tortilla chips to his too. Next time I might add corn or other vegetables after it's been pureed.