Cauliflower Soup + 5 Must Make Soup Links for Fall

cs041Plain and simple.  How often is something, anything plain and simple?  In life? Almost never. In food? Not often enough.  I find most things, including food, muddied by unnecessary additions.  When I came across Paul Bertolli’s recipe for cauliflower soup, I immediately noticed the lack of ingredients.  Where are the spices? Cream? Where are the extras, the additions?  How can this cauliflower soup taste anything, but bland?  The raving reviews and a giant head of cauliflower from our csa persuaded me to try this soup recipe regardless of my questions.


I am so glad I gave this recipe a shot!  This soup is creamy without cream, a bit nutty and a tad sweet.  The cauliflower shines with through with the help of an onion, olive oil, salt and pepper.  It is fall comfort ford at its best: plain and simple.  What’s better than that?


Cauliflower Soup

recipe from Food 52 by Paul Bertolli

serves 6-8


3 tbsp. olive oil

1 medium onion, sliced thin

1 head cauliflower (about 1-1/2 pounds), cut into florets

kosher salt, to taste

5 1/2 cups water, divided

Good quality extra virgin olive oil, to taste

Freshly ground black pepper, to taste


Heat olive oil in a heavy-bottomed pan over low heat. Sweat the onion in the olive oil for about 15 minutes.  Do not let it brown!

Add the cauliflower florets, a pinch or two of kosher salt, and 1/2 cup hot water. Turn up the heat a bit and cover the pot with a lid. Stew the cauliflower until tender, about 18 minutes.  Add another 4 1/2 cups hot water.  Bring to a simmer and cook, uncovered for another 20 minutes.

Purée the soup in a blender until very smooth.   Allow the soup to sit for 20 minutes so it can thicken.

Thin the soup with water, if necessary, and reheat. Add salt and pepper, to taste.  Serve hot, with a drizzle of extra virgin olive oil, fresh ground black pepper and lots of crusty bread. Enjoy!

5 Must Make Soup Links For Fall

If you like roasted red peppers, try Joy The Baker’s Creamy Roasted Red Pepper soup. Looks like a bowl of comfort to me!

Set your opinions aside about Gwyneth Paltrow and make Goop’s Roasted and Clean Carrot Soup.  I made it last winter and it is delicious!

This butternut squash and apple soup recipe from Dinner A Love Story, is my favorite fall soup. Check it out!

My dad loves lasagna.  In fact, he asks for it every time he comes over for dinner.  Every. Time.  I think next time I’ll switch things up a bit and make Foodie Crush’s Slow Cooker Vegetarian Lasagna Soup. Yum!

Want to learn how to turn any vegetable into a puréed soup? Head to Food 52 for the 5 step recipe.



A Dose of Fall Comfort Food: Butternut Squash + Apple Soup plus 5 Must Try Fall Desserts


Last week I was sick. I felt awful, really awful. Luckily, Bubba was able to work from home for a day to help deal with the kids. It was the first time in I don’t know how long I had an actual sick day. I napped, I didn’t make any meals or clean any dishes, Bubba did the laundry and took the kids to the park and I watched an episode of Barefoot Contessa. Yes, an entire episode not recorded, in the middle of the day! That never happens.

After my fever broke I felt better, but I needed something comforting to eat. A couple of days before I got sick, we went apple picking. So on my counter I had a bunch of apples and a butternut squash from our CSA staring at me. “Make something with me!” they seemed to scream. Ok fine, but what? My mind felt hazy and my body still ached a bit. I grabbed my new favorite cookbook, Dinner: A Love Story by Jenny Rosenstrach, and looked up butternut squash. This was not the time for creativity, I just needed a good recipe for something soothing. (All of her recipes are good. If you are looking to buy a new cookbook, buy her book. You’ll love it!) I found Butternut Squash and Apple Soup. Perfect, just what my body needs now.

The soup has a bit of spice to it which I love. The apples add a subtle sweetness which works well with the butternut squash, and a pinch of cayenne gives a little heat. The combination of the apples, squash and thyme simmering together made our house smell like fall. I served the soup with crusty bread and chopped chives sprinkled on top. G tried the soup and wasn’t impressed. C refused to try the soup but she did dip a piece of bread in it and said it tasted “ok.” I’ll keep working on her and G. Bubba loved the soup. At least one other person in our family loved the soup.


The apples are a mix of Macintosh and Honey Crisp. Honey Crisp is my favorite.

_KH10032One two-pound butternut squash, two apples, two small onions or one medium and a sprig of thyme are the main ingredients.

_KH10036Peel the squash. I love the golden orange color on the inside.


Scrape out the seeds and chop into 1 inch cubes.


Bring the apples, onions, squash, broth and seasonings to a boil and then allow to simmer for about a half hour. Check every ten minutes while simmering and add more broth if necessary.

_KH10061Serve with crusty bread and top with chopped chives, walnuts and crème fraiche. Use all toppings or just one! Take a big bite and feel better.

Butternut Squash + Apple Soup

Recipe from Dinner: A Love Story

Serves 4


2 small or 1 medium onion

A large glug of olive oil

Leaves from one sprig of fresh thyme

1 Tbsp. curry powder (optional but I used it)

1/8 tsp. cayenne

1 2 lb butternut squash, peeled, cut in half, seeded and cut into 1 inch cubes

2 apples peeled, cored and cut into any size chunks (Macintosh or Fuji work well here. I used Macs. Do not use Red Delicious.)

31/2 cups or more of chicken broth. (If you are not using homemade chicken broth, buy low sodium so you can add the amount of salt you want. Store bought chicken broth tends to be too salty for me.)

Kosher salt and pepper to taste

Toppings: chopped chives, chopped walnuts or sour cream. Try crème fraiche instead of sour cream for a topping even creamier.


Brown the onion in a large dutch oven or stock pot for about 3 minutes. Add salt, pepper, thyme, curry powder and cayenne and stir. Add squash and apples and chicken broth. Be sure the broth covers the ingredients by about 1/2 inch.

Bring to a boil and then simmer uncovered for about 30 minutes. Check the soup every 10 minutes and make sure it stays at the same level. If it doesn’t, add more broth. After 30 minutes, check to see if the squash is tender. Continue to cook until tender if it is not. Remove soup from the heat and puree it using a blender or immersion blender. If you using a traditional blender be sure to puree the soup in batches and keep the lid slightly open so it doesn’t explode. Serve hot with as many suggested toppings as desired. Enjoy!

5 Must Try Fall Desserts

I love to bake. When the seasons change I get excited to try new recipes. I plan on trying the recipes list below and I’ll let you know how they turn out.

I spotted these pumpkin bars on Two Peas and Their Pod and I must try them very soon.

Caramel apples are a must eat in the fall but what about adding bacon to them? Check out the recipe here.

I love cupcakes. This cupcake will satisfy your need for anything pumpkin.

Apple pie with caramel? Yes! Get the recipe here.

A fall dessert that won’t pack on the pounds? It exists here.