When I think of Fall, I think of the colors: rich golden yellows, burnt sienna-reds, deep pinks. It seems as if these colors appear everywhere — in the changing leaves, the beautiful sunsets, and (as I realized the other night while eating a pomegranate) in the food we eat!
When I think of cooking in this particular season, I think of soups and stews and all of those warming comfort foods that we avoid in the hot summers. One such ingredient is butternut squash. My butternut squash soup is as pleasing to the eye as it is to the tongue. It epitomizes that rich golden Fall yellow, and boasts a deep flavor to match. And you know how much I love some good deep flavors!
The soup is sweetened with apples (another autumnal delight), has some garlic and ginger for a little kick, add the smooth taste of the butternut squash, and you’ve achieved that unbeatable balance for your palate.
Making this soup also provided an opportunity to test out my new ISI Thermo Whip.
The Thermo Whip caught my eye at the Star Chefs Congress in September. I brought one home and had tons of fun experimenting with the various whipped creams, foams and sauces it can make. This soup has a Ginger Crème garnish, thickened and foamed by my trusty ISI Whip. What a beautiful thing!
*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.