“Fall harvest season is absolutely my favorite time to be in the kitchen, cooking, baking and preparing,” says Jacquie Bols, proprietor of Jacquie’s Gourmet Catering.
“I love the rich colors of fall, from lush crisp red apples to the rich browns of cinnamon, cloves, and molasses, to all the lovely yellows and oranges of gourds, zucchini, squash, and pumpkins.”
“The cooler temperatures just inspire me to get into the kitchen and use fresh harvested veggies in as many exciting ways as I can. One of my favorite ways to use root vegetables is in soup. Here is one of my favorite recipes. It’s also one of the easiest to make.”
Look for firm fully ripe butternut squash, as fresh as possible. You can stretch this recipe and make a huge pot-full, or use a couple of squash and make enough for lunch or dinner.
- 2 to 6 ripe butternut squash
- Good quality (real, never artificial) maple syrup
- Yellow onion
- Quality vegetable stock (1 or more cans or containers)
Place stock in a pot and bring to boil, then simmer on low.
Meanwhile, dice onion, sautéing it separately with butter, in a pan on medium low.When onion is clear and fully cooked, add to stock pot.
- Add pre-cooked sweet potatoes. (Microwave them first in their skins to cut down on cooking time.)
- Add skinned sweet potatoes to stock, and continue to simmer on medium low.
- When all veggies are fully cooked and soup begins to get thick, blend and strain.
- Add fresh cream to taste, and top with maple syrup.
Jacquie’s Gourmet tip: “Serve this warm – the smell of the soup cooking will pull people into your kitchen!.”
Look for this soup and many other homemade fall harvest sides, chilis, dips, hearty breakfasts, quiches, breads, custards, and of course, Jacquie’s Gourmet desserts – including another fall favorite, our super thick fresh Indiana Apple pie.
Find them all at Jacquie’s Café, where you can still eat outside on our front deck, enjoying the sunshine, or safely inside, social distanced.