Fall belongs at the table.

Roasted Butternut Soup with Lemon Cream

3 small servings | About 60 minutes

Rain at the window? Let's roast some squash, warm up the broth and make a bowl you can settle in with.

Ingredients

• 1 1/2 lb peeled butternut squash, cut into 1-inch pieces
• 1 shallot, sliced; 3 garlic cloves, unpeeled
• 2 tbsp olive oil, divided; 1 tsp grated ginger
• 2 1/2 cups vegetable broth
• 2 tbsp heavy cream; 1 tbsp lemon juice
• Salt and black pepper; plain yogurt and dill to finish

Let's make it

Let's start with the oven at 400°F. Toss squash, shallot and garlic with 1 tbsp oil on a baking sheet. Give them 30-40 minutes, until soft; peel the cooled garlic.

Now warm the remaining oil in your cocotte over medium heat. Stir in ginger for a minute, then add the roasted vegetables and broth. Lid on, heat low: let it gently simmer for 15 minutes.

Let it cool to warm, then blend in batches following your blender's directions. Back into the pot it goes. Warm gently, stir in cream and lemon, and taste for seasoning. A little yogurt and dill on top, and we're ready to ladle.

Inspired by STAUB / ZWILLING's Butternut Squash Velouté
View the original recipe

Creamy Mushroom & Thyme Orzo

3 small servings | About 30 minutes

This is the one for a quiet dinner: mushrooms, thyme and little spoonfuls of creamy pasta. Have your favorite bowls ready.

Ingredients

• 12 oz mushrooms, sliced; 1 tbsp olive oil
• 2 tbsp butter; 1 small onion, diced; 2 garlic cloves, minced
• 1/2 tsp dried thyme; 2 tbsp all-purpose flour
• 1 cup whole milk; 2 cups vegetable broth
• 1 cup dry orzo; 2 cups baby spinach
• 1/2 cup grated Parmesan; salt and black pepper

Let's make it

First, warm the oil over medium heat and give the mushrooms time to soften and lose most of their liquid. Scoop them into a bowl for a moment.

In goes the butter and onion. After 3-4 minutes, add garlic and thyme, then flour. Stir for a minute; slowly pour in milk and broth until smooth.

Now add the orzo. Keep it at a gentle simmer, partly covered, and stir often for about 10-12 minutes. If the sauce thickens before the pasta is tender, give it a splash of water.

Fold in spinach and mushrooms until hot and wilted. Turn off the heat, stir in Parmesan and taste for seasoning. Let's spoon it into those bowls while it's still creamy.

Inspired by Nagi Maehashi / RecipeTin Eats' one-pot mushroom and spinach orzo
View the original recipe

Cinnamon Apple Crisp

4 small dessert servings | About 75 minutes, including cooling

Let's finish with warm apples and a buttery oat topping. The vanilla ice cream can wait nearby while the crisp cools.

Ingredients

• 4 1/2 cups peeled, cored apples, sliced 1/4 inch thick
• For the apples: 1 tbsp lemon juice, 2 tbsp brown sugar, 1 tbsp melted butter, 1 1/2 tbsp flour, 1/2 tsp cinnamon
• For the crumble: 6 tbsp flour, 1/4 cup oats, 1/3 cup brown sugar, 1/2 tsp cinnamon, a pinch of salt, 4 tbsp cold butter
• 1 tsp butter for greasing; vanilla ice cream to serve (optional)

Let's make it

Get the oven warming to 350°F and lightly butter your cocotte. Toss the apples with their lemon, sugar, melted butter, flour and cinnamon, then tip them into the pot.

For that buttery top, mix the crumble's dry ingredients and rub in cold butter until you have little crumbs. Scatter them over the apples.

Set the pot, uncovered, on a baking sheet. Start checking after 45 minutes; it may need up to an hour. We're looking for bubbling fruit, tender apples and a golden top. Loosely add foil if the topping browns first.

Give it 20 minutes to settle. Then scoop into bowls, add vanilla ice cream and bring everyone back to the table.

Inspired by King Arthur Baking / PJ Hamel's Classic Apple Crisp
View the original recipe