The mix of early morning frosts and warm days still ahead has me asking, “Where is fall?”
Sweaters galore still to be worn and wood for the fire still to be burned, I’m not sure what Mother Nature is trying to do to me. I was ready for the hooded days of October, breaking out the hot apple cider along with the 
stews and hearty soups — working hard with my rake in the coolness of the afternoon, pretending as though I’ve gained some sort of control over the fall leaves, then ending the day with a bowl of hearty fall goodness by the fire.
This is not happening. It’s October and I’m still sweating. Some may say I shouldn’t be complaining but remember, I miss out on the joys of summer since I’m captive of a working kitchen all season .I enjoy the indoor cozying factor when it comes to a brisk fall night and a warm wood fire. So this coolness that keeps creeping in, then disappears into never-never land, is driving me nuts! There is only one more week of October, Mr. Winter better keep his hands off of Miss November because she’s all mine.
I figure there is only one way to persuade fall to stick around: cook up a delectable fall dish. Thanks again to my Goodale Farm share, I had enough squash to feed the neighborhood. (Okay maybe not the neighborhood, perhaps just a neighbor or two but you catch my drift.)
I find that when it comes to preparing squash the easiest way to get to the good stuff is to use a vegetable peeler. Depending on the squash, a knife can get a little risky and you could end up with more flesh in the trash than you’d prefer, squash flesh of course. Once you’ve removed that tough outer layer you’re pretty much home free.
If I have correctly identified my squash, I used a butternut squash, delicata squash and a buttercup squash, which is also know as a Bonbon squash. Squash is very versatile and so is this recipe, allowing you to use any kind of fall/winter squash you have on hand. Easy to prepare and also perfect for those who are vegetarians.
Fall Squash Soup with Crispy Kale Garnish
Yields: 8 servings
Ingredients:
8 cups fall or winter squash, peeled, seeded and diced into 1 inch cubes
2 apples, peeled, cored and cut into 1 inch cubes
1 1/2 cups onion, diced
1 teaspoon minced garlic
1 tablespoon Olive oil
1 teaspoon cardamom
1 teaspoon garam masala
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon ground clove
32 ounces stock or water (vegetable or chicken)
1 cup apple cider (optional)
Salt and pepper to taste
• Heat the oil in a large soup pot on medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic, cardamom, garam masala, thyme, sage and clove. Cook until fragrant, about 1 minute. Add the apples and stir to combine. Add in the squash and stir to combine. Pour in the stock and the apple cider if using.
• Turn the heat up to high and bring to a boil. Reduce heat and simmer for about 10-15 minutes or until the squash is soft and cooked through. Remove from heat. Allow to cool slightly. Using an immersion blender or a stand blender, puree the soup until smooth. Add salt and pepper to taste. Serve immediately.
For the Crispy Kale Garnish
• Preheat the oven to 425 degrees. Toss desired amount of kale leaves with 2-3 tablespoons of olive oil, a pinch of salt and freshly ground black pepper until well coated. Lay evenly and flat on a baking sheet. Bake for 8-10 minutes or until desired crispness. Break into pieces to use as garnish for fall squash soup.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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