Butternut Squash and Apple Soup

Here's another great fall recipe, perfect for these cold rainy days we seem to be having. Sweet potatoes make a great substitute for the squash, if you don't have any on hand. Serve with crusty bread.

Ingredients:

• 2 Tbsp. unsalted butter
• 2 onions, diced
• 2 cloves of garlic, chopped
• 4 stalks of celery, chopped
• 1 large butternut squash, peeled and chopped (use a sharp knife!)
• 2-3 apples, cored and chopped (use whatever type of apples you have on hand - I don't bother peeling them)
• 1 Tbps. curry powder
• 4 C. vegetable stock
• salt and pepper to taste
• sour cream or nonfat greek yogurt, for serving
• chopped green onions, for garnish

In a large soup pot, melt the butter over medium-high heat. Add the onions, garlic, and celery, and saute for about 5 minutes, until softened. Add the squash, apples, and curry powder, and saute for 5 more minutes until lightly browned.

 Add the vegetable stock and cover the pot. Bring to a boil, then reduce the heat to medium-low. Simmer the soup for about 20-30 minutes, until the squash and apples are very tender. 

Move the soup to a blender to puree (I love my Vitamix) or use an immersion blender. Season with salt and pepper. Serve with a dollop of sour cream and a few chopped green onions.

Baked Steel Cut Oats with Pumpkin

I first got this recipe from my sister Karen, who actually made it for me over the summer with blueberries and coconut. But since it's fall now, pumpkin is the perfect ingredient. This makes 6-8 servings, so it was easy to reheat some of the leftovers for a quick, filling breakfast on a busy weekday morning. Karen loves to have hers with a splash of almond milk on top, but regular milk also makes a nice compliment.

Ingredients:

2 Tbsp. butter
1.5 C steel-cut (Irish) oats
1 C. pureed pumpkin
1/2 C. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
pinch of salt
2 C. milk
2 C. water

Heat a dutch oven, or other large oven-safe saucepan with lid, over medium heat. Add the butter and melt. Add the oats and saute about 1 minute, until they begin to smell a little nutty.

Add the pumpkin, brown sugar, spices, and salt, and cook for a minute or two. Add the milk and water and stir to combine. Cover and place in an oven heated to 350 degrees. Cook for about 25-30 minutes in the oven, until most of the liquid has been absorbed and the oats are tender. Serve hot, with a splash of milk on top.

Pumpkin-Filled Crepes

I made these crepes for breakfast on a chilly fall morning. The filling isn't too sweet, but it does sort of remind me of pumpkin pie!

Ingredients:

for the crepes (based on Emmy's recipe):

• 1 C. AP flour
• 1 Tbsp. sugar
• pinch of salt
• 1 tsp. cinnamon
• 1/2 tsp. each of nutmeg and cloves
• 1 C. milk
• 2 eggs
• 1 Tbsp. butter, melted (plus a little extra melted better for the pan)

for the filling:

• 1 C. pureed pumpkin
• 1/4 C. nonfat Greek yogurt
• 1 Tbsp. maple syrup
• 1/2 tsp. cinnamon
• 1/4 tsp. each of nutmeg and cloves
  
• cinnamon sugar, for garnish

To make the crepe batter: In a medium bowl, mix the flour, sugar, salt, and spices. In a smaller bowl or measuring cup, mix the milk, eggs, and melted butter. Slowly add the wet ingredients to the dry ingredients, whisking continuously to be sure there are no lumps. Set the batter aside while you make the filling.

To make the filling: mix the pumpkin, yogurt, maple syrup, and spices in a small bowl. Set aside.

To make the crepes: Heat a small saute pan over medium heat. Brush the bottom with melted butter. Add 1/4 cup of batter to the pan and swirl it evenly around the bottom. Allow to cook 1-2 minutes, until the edges begin to lift up from the pan. Use a spatula to flip the crepe. 

While the second side cooks (about 30-60 seconds), spread 1 Tbsp. of filling over the crepe. 

Fold the crepe into quarters and remove to a plate. Cover to keep warm. Sprinkle the crepes with cinnamon sugar before serving.

P.S. My first crepe never turns out pretty, so I just sprinkle it with sugar and eat it while I make the rest. :)

Makes about 8 crepes.