Olive, Gray & Brown Fall Table

I got fever for Fall this weekend .

 I found this great magazine in the check out line at the grocery store and pretty much broke my neck to get home and read it!

It is full of inspiration for Fall decor and recipes.  I have been glued to it for days.  So this morning I went in to the dining room and started playing with a table setting for Fall.

I used the gray chargers I painted a few weeks ago as my jumping off point.  Next I grabbed these big cream Mikasa  plates and topped them with my collection of mismatched brown transferware salad plates.  The cream flatware I have had for years and I love them.  They look like ivory but they are plastic.  I got them at Walmart for next to nothing.

The runner down the middle of the table is actually a blanket that I got recently at Michaels.  It is really soft ya’ll.  I am sure it will end up out living room but I love how it looks on our big pine table .

Magnolia is my favorite evergreen to bring in for a fresh and no fuss arrangement in Fall / Thanks Giving / Christmas.  The big shiny olive leaves are just beautiful.

 It also dries beautifully 🙂

The woven tray was a $3 Goodwill find that I filled with pumpkins , spruce pine cones and deer antlers.

I have tried a couple of the recipes in this Autumn Magazine .

One of them is a roasted  squash soup.

Now we are both soup people.

 We make it year round .  This soup is delicious ya’ll and so easy to make!  I did vary the recipe a bit to accommodate the ingredient I had in the house though.

Roasted Squash Soup

3 lbs yellow squash diced

1-2 Tbsp olive oil

1 medium sweet onion diced

1 Tbsp minced garlic

salt & pepper

1 quart chicken broth

1/2 cup shredded cheddar cheese

1/2 cup fat free half & half

poultry seasoning to taste

1/4 tsp garlic powder

Preheat oven to 400 degrees.  In a large bowl combine the first 5 ingredients , pour on to a foil lined baking sheet and bake for 1 hour.  Transfer to a dutch over , add the remaining ingredients and boil for 10 minutes.  Remove all solids from the liquid with a slotted spoon and transfer to a blender container, cover and puree till smooth.  Return  puree to the liquid in the Dutch oven and heat on medium heat stirring constantly until heated through.

Enjoy!

Paige