Apple Butternut Squash Soup

Hot, creamy butternut squash soup is the perfect way to warm up on a cold fall day.

2 tablespoons of butter

1 clove garlic, minced

2 carrots, chopped

½ cup of chopped sweet onion

1 medium butternut squash (peeled, cubed, seeded)

1 cup of cubed apple chunks (Granny Smith)

4 cups of chicken stock or bullion

½ cup maple syrup

½ cup of Greek Yogurt (can substitute sour cream)

1. In a large pot, sauté your butter with your onion and garlic for about 3 minutes on medium.

2. Add carrots, squash and apple and continue to sauté for another 4-6 minutes on medium. Add chicken stock and maple syrup. Bring your pot to a boil.

3. Reduce the heat to low and simmer for a half-hour, stirring as needed.

4. Transfer soup over to a blender or processor and puree until smooth. Transfer your soup back to pot and heat through.

5. Serve with drizzled yogurt on top and garnish with sage or rosemary. 

Apples and Brie

Wrapped and baked in a blanket of crescent roll dough, this round of Brie cheese topped with jam makes a delicious fall appetizer when served with apple slices.

1 (8 ounce) can Pillsbury refrigerated crescent rolls or seamless crescent dough sheet

1 (8 ounce) round Brie cheese

¼ cup jam (raspberry or blackberry)

½ apple, sliced thinly

1 egg, slightly beaten

1. Preheat the oven to 350 degrees Fahrenheit .

2. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place the Brie on the center of first dough square. Evenly disperse jam over Brie.

3. Pull up the sides of the bottom dough square, then place the remaining dough square on top of the Brie Press dough evenly around cheese, pressing to seal completely. Brush beaten egg all over the dough. Place on cookie sheet.

4. Bake for 20-25 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes. Serve with apple slices.

Pumpkin Cookies with Maple Icing

These soft little rounds of pumpkin cookie coated in maple icing are irresistible.

2 3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

1 ¼ teaspoons ground ginger

3/4 teaspoon ground nutmeg (use slightly less if fresh ground)

3/4 cup butter, slightly softened

2 cups packed brown sugar

2 eggs

15 oz can of pumpkin (1 1/2 cups)

1 ½ teaspoon vanilla

½ cup raisins (optional)

¼ chopped nuts – pecans or walnuts (optional)

1.  Whisk together flour, baking powder, baking soda and spices in a medium bowl and set aside.

2.  In a medium mixing bowl, beat butter and sugar on medium speed until fully blended and slightly fluffy.  Mix in eggs and beat.  Add pumpkin, raisins and vanilla and continue to mix until well blended.

3. Add flour mixture, and mix until combined.

4.  Chill batter in fridge at least 15 minutes (this will help the cookies from spreading too much while baking).

5.  Scoop batter onto parchment lined, or lightly greased cookie sheets using a spoon.

6. Bake cookies in a preheated oven at 375 degrees Fahrenheit for about 12 minutes.  Cool a few moments on the baking sheet, then transfer to a wire rack.

Maple Icing

4 Tablespoons (1/2 stick) butter (salted or unsalted)

2 cups confectioners’ sugar

2 Tablespoons milk

½ teaspoon vanilla extract

1½ teaspoon maple extract

Melt butter in a small sauce pan or in the microwave.  Mix melted butter with powdered [confectioners’] sugar in a large bowl, using a whisk until well combined.  Add milk, and extracts.  Whisk until smooth.  Use a small knife or the back of a spoon to spread icing on top of cookies.  If you frost the cookies while they are still just slightly warm, the icing will dry with a nice smooth finish. These cookies will keep quite well for at least 3 days, stored in an airtight container.