Recipe Index
CELEBRATING OCTOBER SPLENDOR
Begins on page 37
Autumn Squash Soup with Toasted Pepitas p.40
Makes 6 servings
3 tablespoons olive oil
6 cups 1-inch diced butternut squash
4 cups 1-inch diced baking pumpkin*
1 medium yellow onion, diced
2 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
4 cups water
1 cup sherry
4 teaspoons chicken bouillon paste
1⅓ teaspoons cumin, divided
1 teaspoon hot sauce
½ teaspoon ground black pepper
3 tablespoons maple syrup
½ teaspoon kosher salt
1 cup pepitas
Garnish: sour cream
1. Line a rimmed baking sheet with parchment paper; spray with cooking spray.
2. In a Dutch oven, heat olive oil over medium-high heat. Add butternut squash, pumpkin, onion, carrot, and celery; cook, stirring often, until tender, about 15 minutes.
3. Add 4 cups water, sherry, bouillon paste, 1 teaspoon cumin, hot sauce, and pepper. Bring mixture to a boil; reduce heat to medium, and simmer for 40 minutes more.
4. In a medium skillet, bring maple syrup, salt, and remaining ⅓ teaspoon cumin to a boil over medium-high heat. Stir in pepitas; cook, stirring constantly, until pepitas release a nutty aroma and maple syrup turns a deep amber color, 3 to 5 minutes.
5. Pour onto prepared pan and spread so nuts are not touching each other. Let cool completely. Store in an airtight container for up to 1 week.
6. In the container of a blender, purée squash mixture, working in batches, until smooth. Strain through a fine-mesh sieve into pan, and simmer over medium heat until soup slightly thickens and desired consistency is reached, about 10 minutes. Garnish with sour cream, if desired, and top with toasted pepitas.
*For Pumpkin and Goat Cheese Crostini recipe, reserve 1 (3-inch) piece of remaining baking pumpkin.
Pumpkin and Goat Cheese Crostini p.40
Makes 12
12 (½-inch) baguette slices, cut diagonally
1 tablespoon plus 1 teaspoon olive oil, divided
6 ounces goat cheese
5 tablespoons heavy whipping cream
1 tablespoon chopped rosemary
1 (2-ounce) package thinly sliced prosciutto
⅛ teaspoon kosher salt
