The creamware pumpkin teapot pictured on the front cover of the September-October 2020 issue of TEA TIME MAGAZINE inspired me to do a special autumn afternoon tea on our front porch. I posted about this tea on Sunday, October 18…“Tea Time on the Porch”.

Inside the September-October issue was more inspiration! Several recipes inspired me to do an autumn supper tea for my husband David and myself. I prepared four recipes from the magazine…

Curried Butternut Squash and Apple Soup

Maple Leaf Scones*

Chicken, Bacon, and Ranch Tea Sandwiches*

Smoky Pimiento Cheese Tea Sandwiches.

In addition, I made Roasted Grape Tomato & Pesto Crostini, Mandarin Orange “Pumpkins”, and Maple “Devonshire” Cream for the scones.

I prepared the food and set the table a day ahead (Friday). All I needed to do on Saturday was assemble the sandwiches, warm the soup, and make the tea. This made for a more relaxing teatime supper!

Since a couple of the recipes (*) were from the section “Tea with Forest Friends”, I used my Mr. Squirrel knitted tea cozy (over a white teapot) for the centerpiece. This tea cozy was made by a lady who lives in the UK. Her Etsy shop is “CottageCosies”. Additional table decor included several autumn themed gnomes.

For the soup, I roasted a fresh large butternut squash…one from our country outing to a pumpkin produce stand earlier in October. I baked it (350-degrees for 1 hour) and similar to the way I baked the Mashed Potato Squash. Once cooled I added the cooked squash to the chicken broth mixture (32-oz. carton of chicken broth, 1 cup apple cider, onion and celery). I did not add any curry seasoning…not a fan of that taste. Instead I used ground cinnamon and nutmeg in addition to the salt, pepper, garlic powder, onion powder and paprika. I also added some maple sugar which I had from making the maple scones. David pureed the soup mixture in his Nutri-Bullet. The soup turned out wonderfully smooth, thick…and super delicious!

Our tea of choice for our supper was Bigelow’s Earl Grey Black Tea.

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