A Better Butternut Squash Soup

by Lauren Rauh

I can never ever get enough butternut squash, but sometimes I do find myself tiring of the same old butternut squash soup. This one is a little different and will keep you cozy and warm through out the cold weather months. The addition of apple compliments and heightens the sweetness of the squash and the celery root brings it back down to earth.

I roasted the squash whole as well as the diced apple and celery root. Though this creates an extra step in the production of this soup, roasting the ingredients first creates such a wonderful, comforting flavor. Another bonus is that you don’t need to peel the butternut, which is perhaps one of the most annoying prep tasks. Though the soup stands well alone, I gave some garnishing ideas at the end of the recipe. Also, this recipe makes a ton of soup, so feed a crowd or freeze some for an easy weekday meal.

(serves 10-12)

The goods:

3 lbs. butternut squash

2 apples, diced

1 medium size celery root, peeled and diced

2 Tablespoons olive oil

1 leek, thinly sliced

2 inches fresh ginger, minced

1.5 Tablespoons cumin

Preheat the oven to 400 degrees. Halve the butternut and scoop out the seeds. Place the halves face down on a baking sheet and roast in the oven for about 30 minutes, until the skin is easily pierced with a fork.

While the squash is roasting, dice the apples and celery root and toss them with a tablespoon of olive oil. Bake the apples and roots until they are tender.

In a Dutch oven or, medium saucepot, heat two tablespoons of olive oil over medium heat. Sweat the leek and garlic for about five minutes. Add cumin and sweat for a few more minutes, until the leeks are soft and fragrant.

When the roasted squash has cooled scoop the flesh out of the skin and stir it into the Dutch oven. Add the celery root and apple, cover the contents with water (or a mild stock) and bring the pot to a boil. Simmer the ingredients for about 20 minutes, adding more water if necessary. Season with salt and pepper.

When the soup is seasoned and simmered to your liking, use and immersion blender to blend the ingredients to a puree (or process in batches in a blender).

It's delicious thick, but if you prefer it thinner simply add more stock or water.

Serve with…

A dollop of crème fraiche or sour cream

Basil/cilantro pesto

Squash/pumpkin seed pesto

Grated Parmesan

"Truly" Organic Apples

In my last newsletter I briefly discussed finding truly organic apples.  I came across some last week and thought I would share the picture.
The sign says, "with the blemishes to prove it!"
They look pretty gnarly, but they're tasty little guys.

What's Jamaican?

I'm making rice and peas (kidney beans actually), thank you for asking.
The "peas" refers to pigeon peas, and ingredient common to India, Africa, and the West Indies.

It's super easy, but a step in a different direction from the usual beans and rice.  It's also pretty foolproof.  (Though I might have just jinxed you.)

Jamaican "Rice and Peas"
3 Scallions, roots trimmed, nasty outer leaves removed
4 garlic cloves, smashed
1 habanero, crushed (put two because I love the heat)
1 can red kidney beans (or pigeon peas) drained and rinsed
1 can coconut milk
2 cups, white long grain rice


1. In a medium sauce pan, pour 2 1/2 cups of water along with the scallions, garlic, habanero, and pigeon peas.  Bring this to a boil over medium high heat, lower and simmer and cook for 10 minutes.
2. Add the coconut milk and raise the heat to high again.  Once it boils stir in the rice.
3. Bring to a boil one more time. Reduce the the heat to low, and cover.  Cook for 20 minutes.


Im kind of in love with this preparation.  It's rice and beans, with some extra punch.
It also happens to be the perfect side kick to jerk chicken.

Your One a Day [apples] in A New Way...

By Lauren Rauh

Nothing says autumn like a fresh apple right off the tree (well, maybe roasted butternut squash, or pumpkin, or winter greens…. I love this season!) I went apple picking two weekends ago and filled a ½ bushel bag with beautiful, crisp apples. The perfect sunny, clear, and cool fall day just begged for a celebration of fall, and celebrate I did, with a brisk hike, a bountiful apple harvest, and a sundrenched lunch by the Hudson with a great friend.

Just a week later, I found myself waxing nostalgic as I looked out on the Northeaster that brought winter weather too early to the city. I decided to shake my cold weather blues by spending time in the kitchen with the apples from my day in the country. I had split the ½ bushel with my friend which left me with about 12 lbs. of apples—more than enough for a huge variety of apple applications!

My next couple posts will focus on apples, and I will try to present new and exciting ways to cook them. Apple pie is a favorite for a good reason, but apples are surprisingly versatile and do not need to be pigeonholed to pastry. Apples can add complexity of taste and texture to savory dishes too. Here’s a pilaf of sorts with a very mild flavor, perfect to accompany any autumn meal. Note: This recipe is best with an apple that holds its shape after cooking, think Rome, or Granny Smith.

You will need:

Three medium apples, cored and ½-inch diced

One small white (or two cipollini) onions, thinly sliced

2 tsp. dried sage

2 Tbsp. olive oil

1 ½ cups water or stock (veg or meat)

¾ cup millet (or grain of choice - Bulgar, quinoa, rice)

2 Tbsp. extra virgin olive oil (for finishing)

Salt and pepper to taste

Preheat the oven to 350 degrees. Toss the apples and onions with 2 Tbsp. olive oil and season with sage, salt, and pepper (Don't forget to season with salt and pepper). Distribute the apples across a baking sheet and place in the oven.

Bake the apples for about 15 to 20 minutes or until the peel has faded in color and the pieces are slightly soft to the touch (but not mushy!). Stir the apples and onions occasionally to prevent sticking and encourage even cooking.

While the apples bake, heat a cast iron skillet, or a heavy bottomed pan. Add the millet and briefly toast the grains in the hot, dry pan.

The grains should become very fragrant and start to pop. At this point add the water and bring the pot to a boil. Lower the heat and cover the pot. The grains should be fully cooked in about 20 minutes, but check the pot frequently to make sure the water has not evaporated away and left behind burning uncooked grains. The cooked millet should be light, fluffy, and dry.

Combine the apples, onions, and grains in a bowl. Add the additional oil, salt and pepper to taste. Serve hot or at room temperature.