Our Fave Recipes to Make the Most of the Fall Harvest

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© Anne DEL SOCORRO / Libre de droits

Butternut Squash Soup

The pefect fall soup, featuring a special ingredient — honey.  Surprisingly, it does give the dish a more rounded taste, and it's for lunch on a chilly day, served with crusty white bread. Drizzle over a little cream of coconut milk for extra tastiness.

Ingredients (for 4 bowls):

• 1 large butternut squash (halved vertically)
• 1 shallot (chopped)
• 3 cloves garlic (minced)
• 3 cups vegetable broth
• 2 tbsp butter 
• 1 tbsp honey
• 1 tsp nutmeg
• 1 tsp cinnamon
• Salt and pepper

Instructions:

1. Preheat the oven to 435°F.
2. Chop the butternut squash in half, and spoon out the seeds (set them aside in a little bowl and roast them later! They're super tasty roasted, and sprinkled over the soup, or saved for later and enjoyed in salad or eaten alone as a snack).
3. Line a baking tray and place the two butternut squash halves upon it, flesh side facing upward. Drizzle over a glug of olive oil, a sprinkling of salt, and a twist or two of black pepper. Turn the halves over to that the flesh now faces downward and put in oven for 45 min.
4. 10 min. before the butternut squash is ready, add a glug of oil to a large pan. Sauté the chopped shallot, and after 5 min. add the minced garlic. Stir often until the shallot has softened. Allow to sit.
5. Remove butternut squash from oven. It should be tender and a little mushy. Add to the pot, along with a laddle of vegetable broth. Using an immersion blender, blend in pulses until smooth.
6. Add the honey and spices, along with some salt and pepper, and pulse again until the soup is of your desired consistency.
7. Enjoy for up to 4 days after storing in the refrigerator.