Autumn Bounty: Celebrating October's Harvest in Los Angeles

As the days grow shorter and the air turns crisp, autumn in Los Angeles arrives in full splendor. The funny thing about LA weather is you never know what temperature an October day will bring. This year there is a chill in the air, but often the month feels like an extension of a warm summer day. However, one thing is certain. You can always count on a vibrant array of fall produce to lace our bountiful fall landscape.

My favorite farmers' market in South Pasadena is already brimming with vivid gem-toned fruits and vegetables. A colorful assortment of ruby red honey crisp apples, sweet and tangy Anjou pears, and juicy pomegranates line the market tables. My mouth is watering. I can smell the earthy aroma of freshly harvested pumpkins and crunchy rainbow carrots. Winter squash fills the air, and my imagination, as I cook up an idea to make a favorite family recipe--creamy butternut squash soup. It's always a big hit! I can practically smell the aromatic bouquet of onions, garlic, bone broth, warm spices and butternut squash bubbling away in the pot. As my senses peek, I grab a bundle of rosemary, sage, a knob of ginger and an assortment of squashes and apples and place them hastily on the scale to be weighed. Then I plop them in my market bag, fish around in my purse for a $20 bill, and I'm off to create something delicious in my kitchen.

Creamy Butternut Squash Soup

serves 6

Here's a favorite soup recipe from Love & Lemons. I love it because it's comforting, healthy, simple and so flavorful. It stores well in the fridge for up to 4 days and can be frozen as well. I often play around with the recipe, adding in chopped leek, carrot, celery, thyme, a bay leaf and changing up spices when I'm in the mood.

Feel free to experiment! HAPPY COOKING!!

Equipment

• 5.5 Quart Dutch Oven (or large pot of choice)

• high speed blender

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large yellow onion, chopped

• ½ teaspoon kosher salt

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 3 garlic cloves, smashed or chopped

• 1 tablespoon chopped fresh sage

• ½ tablespoon minced fresh rosemary

• 1 teaspoon fresh ginger, grated

• 3 to 4 cups vegetable broth (or chicken broth/stock)

• ground black pepper to taste

Optional garnishes

• chopped parsley

• toasted pepitas

• crusty bread

  Instructions

  • Heat oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  • Let cool slightly and pour the soup into a blender, adding solids first and then broth, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

    XO Diana