Now that it’s officially fall, I’ve let go of summer and am ready to leap into autumnal recipes headfirst. I think there’s something about going back to school that gets me into fall mode. On Friday Gabe helped me make this awesome recipe from Jane: butternut squash and sweet potato soup. We had a friend over for dinner and she exclaimed delightedly, “This is grown-up food!”
This week I made cran-raspberry cider and chicken noodle soup, and on Friday I was all set to make pumpkin ice cream, but the grocery store had no canned pumpkin. They told me it was “out of season.” What??
And then I realized it was 76 degrees outside and only September 23rd.
No worries; the seasons will just have to catch up with me. I’ll probably be baking Christmas cookies in October.
Butternut Squash and Sweet Potato Soup
- 2 Tbs. extra-virgin olive oil
- 3 cloves garlic, peeled and smashed
- a sprinkle of crushed red pepper
- 8 whole canned San Marzano tomatoes (about half of a 28-oz can)
- 1 1½-2 lbs. pumpkin or butternut squash, peeled, seeded and cut into ¾-inch cubes
- 3 medium sweet potatoes, peeled and cut into ¾-inch cubes
- 2-3 cups chicken stock
- kosher salt and freshly cracked black pepper
- ½ cup grated Parmesan cheese
- 2/3 cup mascarpone cheese
- good olive oil
In a medium pot set over low heat, heat olive oil. Stir in garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes to the pot and break them up with a wooden spoon to release the juices. Sprinkle in a dash of crushed red pepper. Cook over low heat, stirring often, for 8 minutes or until tomatoes begin to turn dark red.
Turn the heat to medium-high and stir in squash and sweet potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35-40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from heat and mash with a potato masher until thick and creamy. Stir in salt and pepper to taste.
Ladle soup into four bowls. Garnish with grated Parmesan, a few dollops of mascarpone, and a drizzle of good olive oil.
Source: Slightly adapted from Ruth Rogers