Jumping into Fall

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


3 thoughts on “Jumping into Fall

  1. I would like to encourage you to start your holiday baking soon, especially if you feel inclined to send some my way!

    • Heehee. Erin just put in a request for some baked goods, so keep your eyes open and your mailbox checked!
      P.S. Thanks MUCHO for the dvds! I’ll get them back to you soon, my love!

  2. Huh. I have NEVER heard of a store stocking canned pumpkin “only when it’s in season.” You can find it any day of the week in stores here…

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