This Month's Saveur Magazine

I am in LOVE with the October issue of Saveur Magazine.

It is full of recipes, stories and photos of how people all over the world wake up and eat that first meal of the day.

If you've never had a chance to check out a copy of Saveur I think the best way I could describe it is as the National Geographic of food.

No food is too simple or fancy for its pages.

If you check out page 15 of this month's magazine there is a whole article on toast. The picture of a single piece of toasted bread on a plate sums up a term I like to call "Food Porn".

Toast is a not only THE morning staple to me, it's a reason to get out of bed.

Some of my favorite childhood memories include slumber parties at my grandma's house with the guarantee of peanut butter and butter toast butterflies for breakfast. Throw in some snow and you could wash it all down with a cup of hot cocoa.

To this day, one of my go-to comfort foods is peanut butter toast.

The opening line to Saveur's tribute to toast reads,

"They say man cannot live by bread alone, but they never said anything about toast."

I couldn't agree more.

Butternut Squash Soup

I couldn't be more excited for fall.

Just the other week I picked up a pair of pumpkins at Stanley's. I want it to be October so bad I can almost taste the Halloween candy and Carmel apples.

Since summer is still holding on with tender hooks I'll have to put off menus filled with roasted meats and root vegetables. But I was able to break the seal on the first soup of the season.

It's easy and healthy, but most importantly it's great.

Butternut Squash Soup
Serves 6-8
Total Cost: $5.50 (approx. $.61-$.91/person)

1 shallot, minced
1 medium onion, diced
3lbs. butternut squash, peeled, seeded and cut into chunks
2 TBSP olive oil
8 cups chicken stock
1 tsp. rosemary
1 tsp. thyme
1/4 tsp. nutmeg
salt & pepper to taste
pinch of crushed red pepper (optional)

In a large pot over medium heat add the oil and saute the shallot and onion until translucent. Add the squash to the onion mixture and saute for about 2 minutes.

Pour the broth into the pot with the sauteed vegetables also adding the rosemary and thyme. Bring the mixture to a boil.

Reduce the heat and let the soup simmer for at least 30 minutes until the squash is very soft. Add nutmeg, salt and pepper and red pepper flakes, if using.

Puree the soup in batches in a blender until smooth.