Happy Fall! Happy New Year! Shana Tova! Eat something sweet to ensure a sweet year! Eat something Fall to lessen the need to wear shorturoys (corduroy shorts)… Trey Kerby. Not naming names. In my opinion, it’s the best season. Apples, squash, beets, brussels, carrots, grapes, figs, mushrooms, potatoes, radishes, earth tones, jackets, boots, hats, sweaters (not the itchy kind), Hocus Pocus, American Horror Story, Homeland, and Sleepy Hollow. These are a few of my favorite things. Que Sound of Music. And since moving to Atlanta, Fall weather allows me to pull off my circa 2009 Miley Cyrus boots and jean shorts look. I know, it makes my thighs look massive. But I like it. So shut up. HAPPY FALL!!!!!! Enjooooy it!
Roasted Butternut Squash Soup
with Za’atar Pita Croutons, Sour Cream, & Pomegranate
makes 4-6 servings
1 butternut squash
1 yellow onion, cut into large chunks
1 large carrot, peeled and cut into large chunks
7 leaves sage
4-6 sprigs fresh thyme
3 cloves garlic
3-4 Tb olive oil
4 1/2 cups chicken stock or vegi stock
1/4 tsp cumin
1 1/2 tsp salt
2 Tb unsalted butter, omit if Kosher
For the Pita Croutons:
1 1/2 Tb olive oil
1 1/2 tsp Za’atar, optional
1/2 tsp Maldon salt or other coarse salt
1 pomegranate, seeded
Sour Cream, omit if Kosher
1. Pre-heat oven to 425˚F
2. Peel the entire squash and cut in half lengthwise. Scoop out the seeds and pulp with a spoon. Cut the squash into large chunks, about 1 1/2 inches thick.
3. In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.
4. Place the squash, etc. on a large sheet pan. One layer please! No overlap or else it will steam!
5. Roast in the pre-heated oven for 25-30 minutes. You want to give the veg color! Don’t be afraid! Color equals flavor!
6. Optional: If you see that the squash could use a bit more color, turn the boiler on high for 5-8 minutes to really give it a boost.
7. Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs!
8. Pour the chicken stock over and turn the heat to high.
9. Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.
10. Turn the heat off and let the soup cool slightly.
11. Using an immersion blender, puree the soup until you reach your desired smoothness. I like it with a slight chunky texture. You can also do this in a stand blender.
12. Add the cumin and season with salt. Make sure to taste before over salting!
13. Add in the butter and mix. This will give the soup a little bit of luxury. ooh la la.
For the Pita Croutons:
1. Pre-heat oven to 400˚F. Line a sheet pan with tin foil.
2. Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.
3. Toss the pita in a bowl with the olive oil, za’atar, and salt.
4. Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.
Warm the soup gently over the a medium-low flame. Ladle out the soup into each bowl. Dollop the sour cream in 2-3 spots in each soup bowl. Don’t over do the sour cream. It’s just a touch. Using a skewer or a butter knife, swirl the sour cream into the soup. Top with a few pita croutons and pomegranate seeds. Enjoy right away!