While I find it painful to say goodbye to summer, I like to remind myself of some of my favorite things about Fall.
- Vintage coats in peculiar colors
- A long walk at dusk
- Old leather luggage
- Scented candles
- Wool turtleneck sweaters
- Hats and gloves
- Cashmere shawls
- Patterned tights
- A purring cat on your lap (actually, that is perennial)
- A pot of Butternut Squash Soup. My sister Loranne makes the best butternut squash soup I’ve ever had, but this one isn’t bad either.
Butternut Squash Soup
1 3-pound butternut squash – peeled, seeded, and cut into 1-inch cubes (5-6 cups)
3 tablespoons olive oil
3 tablespoons kosher salt, pinch of freshly ground black pepper
1 tablespoon butter
1 large yellow onion, diced
3 stalks celery, chopped (about 1 ½ cups)
1 tablespoon chopped fresh sage (about 6 leaves)
6 cups chicken broth
½ cup freshly grated parmesan
Preheat oven to 400 degrees. In a large bowl, toss the squash with 2 tablespoons of olive oil, 2 teaspoons of salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized. Set aside.
In a large stockpot, heat the butter and remaining olive oil over medium heat. Add the onion, celery and sage and sauté, stirring occasionally until the vegetables are tender, about 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Parmesan and croutons if desired.