November is a wonderful time for warm, comforting recipes that make the most of autumn’s bounty. Here’s a recipe for a Roasted Butternut Squash Soup, which is a classic autumn dish that is both nourishing and warming as the weather turns cooler:
Roasted Butternut Squash Soup
Ingredients:
1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
4 cups vegetable stock (or chicken stock)
1 cup apple cider (not apple cider vinegar)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 bay leaf
½ cup heavy cream or coconut milk (optional for a vegan version)
Pumpkin seeds, for garnish (optional)
Crusty bread, for serving
Instructions:
- Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the pieces out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Turn the pieces halfway through the cooking time.
- Sauté the Aromatics:
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Add the onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 minutes.
- Add the garlic and thyme, cooking for another minute until fragrant.
- Simmer the Soup:
- Add the roasted squash to the pot along with the vegetable stock, apple cider, cinnamon, nutmeg, and bay leaf.
- Bring the mixture to a simmer, then lower the heat, cover, and let it cook for about 20 minutes to meld the flavors together.
- Blend the Soup:
- Remove the bay leaf.
- Use an immersion blender to purée the soup until smooth. Alternatively, you can work in batches with a regular blender, but be careful with the hot liquid.
- Final Touches:
- Stir in the heavy cream or coconut milk, if using, and heat through. Adjust the seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with pumpkin seeds if desired.
- Serve hot with crusty bread on the side.
This soup captures the essence of November in a bowl, with its use of seasonal produce and warm spices. It’s a versatile recipe, so feel free to adjust the spices to your taste, or add in other seasonal ingredients like carrots or apples for a twist. Enjoy your cozy autumn meal!
Crimson Apple Tarte Tatin
Turn over a new leaf this autumn with this delightful upside-down caramelised apple tart.
Ingredients:
- 6 medium-sized crisp red apples (e.g., Honeycrisp or Braeburn), peeled, cored, and quartered
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 sheet of puff pastry, thawed
- Vanilla ice cream or whipped cream (optional, for serving)
Method:
- Preheat the oven to 375°F (190°C).
- In a 10-inch ovenproof skillet over medium heat, melt the butter. Sprinkle sugar evenly over the melted butter. Allow the sugar to melt and become a golden caramel. Do not stir but gently swirl the pan as needed.
- Once the caramel is golden, arrange the apple quarters in a circular pattern in the skillet.
- Sprinkle cinnamon and nutmeg over the apples.
- Lay the puff pastry sheet over the apples, tucking in the edges.
- Place the skillet in the oven and bake for 25-30 minutes, or until the puff pastry is golden brown.
- Remove from the oven and let it sit for a few minutes. Then, carefully invert the tarte onto a large plate.
- Serve warm, optionally with vanilla ice cream or whipped cream.
