The Flavors of Fall

I just can't seem to get enough of the flavors that Fall brings. (It must be in my genes, my brother is a pumpkin addict.) It is a good thing that you can buy canned pumpkin all year round because there are just some recipes I can't do without, even after October & November come and go. Like pumpkin waffles and pumpkin cookies. Here are a couple of recipes that I recently tried out on my family that we all really enjoyed. The muffins stayed moist for days and were even good cold right out of the fridge. And the soup . . . oh, the soup . . . Let me just tell a quick story.

When I was at BYU I came home for the holidays and somehow got roped into being in a play, "A Christmas Carol," at the last minute because someone dropped out. It turned out to be OK, I had a small, simple part and basically just had to die on stage dressed in a flowy white nightgown. It happened to be President Howard W. Hunter's son's family who was putting this play on and after one of our performances we went to their home for a little social. Sister Hunter served the most delicious pumpkin soup - it was a little sweet, but not too sweet, and it was one of the most delicious things I had ever tasted. Stamped on my memory, I have not forgotten it all these years later. I have been on the hunt (no pun intended) for a recipe that would come close to the flavors I remembered in that pumpkin soup. As soon as I tasted the Butternut Squash soup, my first thought was that this is as close as I have ever come. If you could put the holidays in one bowl this would be it! It would make a perfect appetizer to a beautiful holiday dinner.



Pumpkin Apple Streusel Muffins

2 1/2 C flour
2 C sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C canned pumpkin
1/2 C oil
2 C finely grated peeled apples

Streusel:
1/4 C sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. cold butter

In a bowl combine the flour, sugar, pumpkin pie spice, baking soda, and salt. In another bowl, combine the eggs, pumpkin and oil; stir into the dry ingredients just until moistened. Fold in the apples. Fill paper lined or sprayed muffin tins 2/3 full. In a small bowl combine the sugar, flour and cinnamon for the streusel. Cut in the butter until it is crumble. Sprinkle over the batter. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from the pan. Makes 18 muffins.

Notes: These are pretty sweet muffins! Cake really. I might think about increasing the salt a little next time and maybe even decreasing the sugar a touch.




Butternut Squash and Apple Soup

2 Tbsp. butter
1 large onion, finely chopped
3 C peeled and diced butternut squash
2 large apples (any kind) peeled, cored and chopped
3 C low sodium chicken broth
1/4 tsp. salt
2 bay leaves
1 1/2 C fresh apple cider (NOT apple juice)
2 Tbsp. light brown sugar
1/4 tsp. cinnamon
1/8 tsp. cloves

Melt the butter in a stockpot over medium heat. Stir in onions, cover and, cook 10 minutes. Add squash, apples, broth, salt and bay leaves. Bring to a boil. Reduce heat to med-low; simmer, covered, until the squash and apples are soft, about 20 minutes. Remove from the heat. While the soup simmers, pour the cider into a medium skillet. Bring to a boil and cook until reduced to about 5 Tbsp. Set aside. Remove the bay leaves from the soup. Spoon the solids into a blender or food processor. Puree until smooth. Stir back into remaining liquid. Add the reduced cider. Reheat soup and stir in the brown sugar and spices.

Notes: I used one granny smith apple and one honeycrisp. I will consider adding a little garlic next time too. This soup is divine but may be a little too sweet for some. Taste it before you add the brown sugar and decide if you want to add both Tbsp. And I would definitely NOT serve it with the muffins, just in case you were thinking of overloading on the flavors of Fall. This soup needs something truly savory to accompany it. Enjoy!