Savor the Season with Soul-Warming Harvest Soup

 

It’s OCTOBER! As the crisp autumn air settles in, nothing beats the cozy ritual of crafting a steaming bowl of soup. For me, soup season is pure magic—a daily chance to chop, simmer, and savor. The rhythmic dance of slicing vegetables, the sizzle of onions hitting hot oil, and the earthy aroma of fresh herbs create a sensory symphony that’s almost meditative. One spoonful of this vibrant Harvest Soup, and your worries melt away, replaced by warmth and comfort. This isn’t just food—it’s a feast for your eyes, palate, and soul.

Harvest Soup

 

1 medium Melissa's butternut squash
1 T. vegetable oil
1½ T. butter
1½ T. olive oil 
2 c. chopped onions 
2 T. chopped fresh parsley 
2 t. chopped fresh sage 
1 garlic clove, minced 
1½ t. Kosher salt 
4 c. homemade chicken stock 
½ c. pumpkin puree

¼ t. cumin 
¼ t. rubbed sage 

Preheat oven to 400°F. 

Slice the top off the butternut squash, halve it lengthwise, and scoop out the seeds. Prick the flesh with a fork, brush lightly with vegetable oil, and sprinkle with a pinch of salt. Place cut-side down on a foil-lined baking sheet and roast for 40-50 minutes, until fork-tender. Let cool, peel, and cube. 

In a large pot over medium-high heat, melt butter with olive oil. Add onions, parsley, and sage, sautéing until onions soften, about 5 minutes. Toss in garlic and salt, stirring for another minute. 

Add cubed squash, pumpkin puree, and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until flavors meld. Stir in cumin and rubbed sage. Let cool slightly, and then blend in batches (or use an immersion blender) for a velvety texture with a bit of chunkiness. Thin with extra stock if needed, and season to taste. 

Ladle into bowls, top with a crispy crouton and a fresh sage leaf, and let the cozy vibes take over.

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Thanksgiving Side Dishes - Potatoes

I love potatoes and look for any excuse to make them.  I particularly love mashed potatoes (What can I say? I’m a simple girl at heart.), especially when they are submerged under a river of deep, rich, gravy.  But sometimes I like to mix things up a bit, and what better time to do so than when serving a holiday meal?  Here are four different ideas for potatoes, from the elegant to easy make-ahead, that will draw raves from your guests.  You can access the recipe by clicking on the name of the dish beneath the picture.

Brandy and Orange-Mashed Sweet Potatoes in Orange Cups

A real holiday dazzler, everything can be made a day ahead; brandy takes these over the top.

Roasted Potatoes with Bacon and Onions

These can be made two hours ahead and, really, who doesn’t love anything with bacon?

Wild Mushroom Potato Gratin

Thin layers of russet potatoes, sandwiched between a single layer of wild mushrooms, and topped with a mixture of creamy Fontina and nutty Gruyere make this a dish worth remembering.

Baby Potatoes with Cipolline and Dill

Blanch and peel the onions the day prior and these go together in a flash; deceptively easy and dangerously delicious.

This post is linked to:

Tutorials Tips and Tidbits

Be Inspired Friday

Show and Tell Friday

Foodie Friday

Seasonal Sundays

Roasted Potatoes with Bacon, Onions & Sage

Mr. O-P recently had hip surgery. He is now home (Less than 48 hours after surgery, what's with that?!) struggling to get used to the aftermath and recovery, while I struggle to get used to him. It is no picnic. It's pretty much been food from the freezer, warmed in the microwave as I sway in front of it, mesmerized by the turntable, bleary-eyed, and weary from the exhaustion involved in being a caregiver. 

Last night I managed to pull together a meal with minimal effort that we both truly enjoyed. I made Slow Cooked Spicy Kielbasa, Caesar salad, and tried a new potato recipe using a fresh crop of fall harvest potatoes from Melissa's Produce, and fresh sage from my garden. 

"Unusual," he commented as I placed my carefully plated dishes before him, raising my heaviest of skillets over my head, poised to bean him if he said anything else. Fortunately for us both, he clarified by adding that it all looked both interesting and delicious, and then he proceeded to devour everything in record time including seconds!  Whew. Crisis and a prison sentence averted!

I found the potato recipe on epicurious.com, cut it waaaay back to accommodate us two, and found it remarkably tasty, a definite keeper, and perfect for the fall season. My guess is that most people only think of apples when they think of the fall harvest, but it's also potato and onion time, and the perfect opportunity to experiment with as many varieties of both as possible. This recipe would be great for a crowd and is certainly company worthy. 

Roasted Potatoes with Bacon, Onions & Sage

Bon Appétit, November 2009 by Josie Le Balch

1 pound thick-cut bacon slices, cut crosswise into 1/4" strips
5 pounds assorted baby potatoes, rinsed, dried, halved*
2 large red onions, cut into 1/2-inch cubes (about 4 cups)
3/4 cup 1/3-inch pieces torn fresh sage leaves (from about 2 bunches), divided
2 tablespoons (1/4 stick) butter, melted
Coarse kosher salt

Preheat oven to 375°F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 4 tablespoons drippings from skillet.

Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. Roast 1 hour, stirring occasionally.

DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheet at room temperature.

Increase oven temperature to 400°F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.

* I used Melissa's Peewee Ruby Gold, and Peewee Dutch Yellow varieties

This post is linked to:

Seasonal Sundays

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Cider Brined Pork Chops with Criminis & Sage

This is a quick and easy recipe that is going to result in a delicious and elegant dish.  It’s simple Crockpot fare, but even so it needn’t be run of the mill.  The secret to getting exceptional results is substituting some rather mundane ingredients with those that will yield a richer, more complex taste.

When making any dish using pork chops, brine them first.  It is going to tenderize them, make them juicier, and this simple cider brine imparts a barely there sweetness that makes such a big difference in taste.

I brined mine in the fridge for four hours before putting them into the Crockpot for eight.  Yes, it was a crazy long day of cooking, but I tend to be a night owl and was making dinner for my parents, so it really didn’t matter to me.  You might want to brine yours before retiring for the night, and then put them in the Crockpot in the morning.

Cider Brined Pork Chops with Criminis & Sage

To make brine:

2 cups apple cider

2 tablespoons Kosher salt

3 allspice berries

1 bay leaf

2 cups ice water

Bring cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Remove from heat. Stir in ice water and allow to cool completely. Place pork in 9x9-inch glass baking dish. Top with brine. Cover; refrigerate 4-6 hours or overnight.

To make chops:

4 bone-in pork chops

1 package Lipton Golden Onion soup mix

6 large, fresh crimini mushrooms, cut into ¼” slices

¼ teaspoon rubbed sage

1 can Campbell’s Cream of Celery soup

1 cup mushroom stock*

Place brined pork chops into the bottom of a Crockpot.  Sprinkle onion soup mixture over chops.  Top with sliced mushrooms.  Stir together the celery soup, rubbed sage, and mushroom stock and pour over all.  Cover and cook on low for 8 hours.

*Remember yesterday’s potatoes?  This is why I had you save the mushroom liquid.  If you didn’t, then just use water.

This post is linked to:

Foodie Friday

Harvest Soup

For me, the best part about the onset of cooler weather is making soup.  I could happily make and consume a different variety every day.  There is something cathartic about making soup.  The rhythmic motion of the chopping, the sizzle as the onions hit the hot oil in the pain, the fragrance of the herbs as they’re crushed and chopped all combine to make the act an almost spiritual experience.  Your woes will evaporate with your first taste of this warming, soothing soup.  A feast for the eyes, palate, and soul.

Harvest Soup

1 medium Melissa's butternut squash

1 tablespoon vegetable oil

1 ½  tablespoons butter
1 ½  tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage
1 garlic clove, minced

1 ½ teaspoons Kosher salt
4 cups homemade chicken stock
½ cup pumpkin puree

¼ teaspoon cumin

¼ teaspoon rubbed sage

Preheat oven to 400 degrees F.  Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut in half lengthwise.  Scoop out seeds and membranes.  Prick the flesh with a fork and brush surfaces lightly with oil.  Sprinkle the cut side with a little salt and place face down on a foil-lined baking sheet.  Roast for 40-50 minutes until you can easily pierce the squash with a fork.  Remove from oven and allow to cool.  When cool enough to handle, peel off the skin and cut into cubes.

While squash is roasting, melt butter with oil in a large pot set over medium-high heat.  Add onions, parsley, and sage; saute until onions are softened, about 5 minutes.  Add garlic and salt; stir one minute.  Stir in cubed, roasted squash and pumpkin puree.  Add stock and bring to a boil.  Reduce heat, cover, and simmer until heated through.  Stir in cumin and rubbed sage.  Cool slightly.  Working in batches, puree soup in a blender (or use an immersion blender), allowing some texture to remain.  Return soup to pot.  Thin with additional stock, if needed. Season with salt and pepper, if desired.

Ladle into soup bowls and garnish with a crouton and sage leaf.

This post is linked to:  Foodie Friday

Ham Crepes with Sage-Infused Béchamel

Remember when crepes were all the rage?  Am I dating myself?  It seems as if there used to be a crepe restaurant in every large shopping mall.  Personally, I liked them.  I liked that they could be sweet or savory, light or heavy (depending upon the season),  and work for any meal of the day.  I showed you a quick and tasty breakfast using crepes here, and now I’m going to share a delicious recipe that works for brunch, lunch, or dinner.  Using already prepared crepes makes this a snap, plus it’s very forgiving, so feel free to change or add seasonings to suit your tastes.

Ham Crepes with Sage-Infused Béchamel

10 ounces ground, cooked ham (I used a thick slice of Virginia baked ham and ground it myself)

1 cup sour cream

2 tablespoons minced scallions

½ teaspoon Dijon mustard (or more, to taste)

Freshly ground pepper

6 Melissa's Ready-to-Use crepes

Béchamel Sauce (recipe follows)

Preheat oven to 350°F. Spray a 9” x 13” casserole dish with Pam; set aside.  Mix ham, sour cream, scallions, mustard and pepper until well blended. Divide mixture evenly between 6 crepes.  Carefully roll up crepes (directions on rolling crepes can be found here) and place seam side down in prepared dish.  Bake 30 minutes or until lightly browned.  While crepes are baking, prepare sauce.  Place 1-2 crepes on each serving plate, spoon warm sauce over and garnish with sage leaves.

Béchamel Sauce

2 tablespoon butter

2 tablespoons flour

¾ cup whole milk

½ teaspoon salt

¼ teaspoon freshly ground nutmeg

4 fresh sage leaves

Melt butter in a heavy saucepan.  Add sage leaves and sauté for 1 minute.  Stir in flour and blend thoroughly until flour is fully incorporated.  Gradually whisk in milk and continue to whisk over moderate heat until sauce is smooth and thickened.  Remove sage leaves; add salt and nutmeg.  Whisk again and remove from heat.  Makes 1 cup.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Food on Friday - Ham

Foodie Friday

Sunday's Best Party