Apple Butternut Squash Soup

There is very little in this world that I love more than Autumn and even less that I love more than harvest cooking. That being true, this seemed the perfect early fall experiment on the day of our first California rain. Butternut squash (and in fact all squash) soup has always come across to me as lacking in any exciting flavor profiles, so I wanted to work something in that would both pair well with the squash and make it more unique. So, I decided to make it something of an apple-cider-pumpkin-pie-butternut-squash-soup. 

What you'll need:

• 1 yellow or while onion
• 1 carrot
• 1 butternut squash
• 1 green apple
• 2-3 Tbsp butter
• 3 cups broth (chicken or veggie)
• 1 cup water
• Cinnamon, nutmeg, curry powder, salt, and pumpkin pie spice for flavor
• The garlic olive oil leftovers from the quiche recipe (if you have been following along closely enough)

Cook it!:

       Peel and cut the apple and squash into small, equal-sized pieces and set aside. Chop the carrot and onion and add to a large sauce pan once the butter has been melted in it. (Add the garlic olive oil mixture at this point if you are using it). Sautee until the onion has become translucent, but not brown. Add the squash, apple, broth, and water and bring to a boil. Once brought to a boil, reduce heat and simmer, covered, for about 30 minutes until the squash has softened.  Turn off the heat and blend the mixture in a blender until smooth (should be very easy. If not, cook the soup longer). Return to pot and add spices to your liking. Serve and enjoy. 

Asparagus and Roasted Garlic Tomato Quiche

Might I add, crustless to the mix. I recently got my first apron and it has suddenly jolted what would have already been a harvest-crazed cooking season. Apart from being exceptionally functional (complete with singular adorable pocket for my iPod so I don't blow out my roommate's eardrums while dancing around in the kitchen) it also speaks a truth that I hold very dear to my heart, well, just over my heart: "Count your blessings, not your calories." Now while this phrase speaks volumes of my culinary philosophy, in the interest of laziness I have decided to take out one very important, and more fattening, step in the quiche process: the crust. But for all you jiggle-friendly eaters, there will be much more fat-filled recipes coming to you in the very near future, don't you fret.

What you'll need:

• 4 eggs
• 1/2 cup of milk
• 1/2 cup of Parmesan-Reggiano cheese
• Asparagus (about 10 stocks)
• Cherry tomatoes (about 10 as well)
• 1/4 cup of olive oil
• A couple cloves of garlic
• Salt and (if you're not me) pepper

How to whip it up:

      Start by preheating the oven to 425 F. Chop the garlic and toss it in an oven safe pan with the olive oil and tomatoes. Bake in the oven for about 10-15 minutes until the tomatoes have started to ooze and your house smells utterly delicious. In the meantime, mix together the eggs, milk, cheese, salt, and pepper in a bowl until well blended. Pour into a greased pie dish. Cut the asparagus into small stocks and place on top of the egg mixture. Once the tomatoes are roasted add them to the dish and throw back into the oven for about 20 minutes until the quiche looks like it's about to explode and begins to brown slightly at the top. Remove from oven and enjoy!

**note: if you feel like making this and the following recipe (Apple Butternut Squash Soup) at the same time, save the leftover olive oil and garlic to mix into the soup broth.