Fall is upon us, whether the weather wants to admit it or not. Thus the squash sweetness of the butternut variety must be put to good use. With Thanksgiving just around the corner, this recipe for my sage-infused butternut squash and carrot soup could not be more appropriate. Better yet, it's a quick one-potter, so no dirty dishes from this beautiful blend. Let the fall fragrances of cinnamon spice permeate your kitchen - even before November hits!
For 3-4 servings:
(Multiply the quantities for a larger batch; you can never have enough of this taste and it freezes well.)
- 1.5 lbs butternut squash, peeled and cubed
- 1 lb carrots, peeled and diced
- 1 sweet Vidalia onion, chopped
- 20 oz. stock, chicken or vegetable
- 2 garlic cloves, smashed
- 1 2-inch cube of fresh ginger
- fresh sage leaves, whole
- grated zest of 1 large orange
- ground cinnamon, 2 tblspns
- curry powder, 2 tblspns
- garlic powder, 1 tblspn
- roasted pumpkin seeds
In case you haven't noticed one of the most popular side dishes in restaurants right now is brussel sprouts.
Although brussel sprouts have had a bad rep in the past, don't be caught "out of style" but disliking this delicious vegetable.
Impress your family and friends with this recipe from Fatty Crab's Chef Zak Pelaccio, because hey, everything's better with bacon.
Zak Pelaccio's Brussel Sprouts
With temperatures dipping, most of us are craving comfort food. The delicately sweet flavor of squash provides a satisfying addition to any autumn meal. Butternut, acorn, banana, ambercup. The varieties are endless. Although squash is categorized as either "summer" or "winter", both types are usually available year round. For the largest selection of winter squash October and November are prime months.
Here's a great recipe from Williams-Sonoma that marries the sweetness of butternut squash to the tart flavors of Granny Smith apples. Stop by the Greenmarket at Union Square to stock up on ingredients.