I’m writing this from up in the mountains above Southern California. Which makes me feel like this would be an appropriate time to start diving into some soup recipes.

So many people LOVE autumn. I’ve always been really partial to summer. It’s my birthday season, school is out, beach time, grill time, party time, vacation time… It’s pretty awesome. Especially when you’re a kid.

Now that I’m older, I am really beginning to appreciate the in between seasons. Or the “equinox” as they are called. Summer and Winter are extremes. The coldest and the hottest. The longest days and the shortest days. The Spring and Autumn Equinox are such a wonderful respite from those extremes. Astronomically speaking, Equinox is a time of balance. Things are growing but they’re not mature, things are dying but they’re not dead. The days even out. The weather is mild and enjoyable. There’s no giant influx of tourists into my beautiful city but there also isn’t the intensity of the holiday season (well… that could be debated. I’ve heard a couple of commercials allude to Christmas… WHAT?!)

The Equinox season is great time to recharge and refresh our senses. They are slower times, which allow for more reflection and assessment of our values, goals, and priorities.

You don’t have to wait till a Monday, or the first of the month, or New Years to change some habits or start reaching towards new goals. I believe that the shift is seasons is the most appropriate and comfortable time for change. The environment is in transition and that environment is very useful when we’re trying to make change.

Food for thought.

Now here’s some food for eating.

Butternut and Sage Chicken Soup

1 1/2 lb. chicken thighs, chopped into small cubes
3-4 c. diced butternut squash
1/2 large sweet onion, diced
1/2 fennel bulb, cored and diced
2 celery stalks, diced
2 cloves garlic, minced
3 c. chicken broth
5 sage leaves, minced
1/2 tbsp. fresh rosemary, minced

1. In a soup pot, heat a tablespoon of olive oil over medium and add onion and celery, stir occasionally until fragrant.
2. Add garlic, fennel and a pinch of salt. Stir to combine.
3. Add chicken, butternut squash, and stock.
4. Season well with salt and pepper and stir to combine. Leave on medium until steam begins to come off the top. Reduce heat to a simmer.
5. Add sage and rosemary. Stir well.
6. When butternut squash is tender (check with a fork), remove from heat and serve with sage leaf garnish!