From Nancy, the Farmer-in-Residence

Fall is when I head back to the kitchen after a summer of grilling everything – to roast, bake, and stew the largess of summer fruits and veggies. Here are few of my tried-and-true crowd pleasers.


Roasted Butternut Squash Soup
courtesy of Ina Garten, yields 4-6 servings

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done add some of the chicken stock and coarsely puree in food processor, blender, or immersion blender. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot. Top with flaked sweetened coconut or lightly toasted and chopped salted cashews to add a little pizzazz.