There’s nothing quite like a pot of simmering soup to signal Autumn’s onset. And while we love all sorts of soups, we take advantage of the fruits and veggies at our farmers’ market as we kick off soup season.
We turned to Marissa Latshaw, owner and chief simmering maven at All Souped Up in Fairfield, CT, for her favorite seasonal soup recipe. She wowed us with her vegetarian, dairy-free, uber creamy Butternut Squash and Apple Soup. In fact, she told us that, “The original recipe called for butter and cream, but I stripped out those elements and I love it even more!”
Marissa Latshaw is the chef and owner of All Souped Up of Fairfield, CT where she crafts small batches of delicious, healthy soups using the highest quality local ingredients. Her soups are packaged beautifully and responsibly and can be found on her website at All Souped Up. Check out what she’s simmering and where you can purchase her soups.
To see soup menu and be the first to know about gifts and shipping connect with Marissa on facebook and follow her on instagram @allsoupedupct.
Go green! All Souped Up gives a $.50 credit toward a future soup purchase for every glass jar returned.
For anyone steering clear of dairy, you won’t miss those elements in Marissa’s Butternut and Apple Soup. Let us know what you think!
Butternut Squash and Apple Soup
This Butternut and Squash Soup recipe is courtesy of Marissa Latshaw, All Souped Up, Fairfield, CT. Marissa crafts small batches of delicious, healthy soups using local ingredients that highlight the seasons' bounty.
This soup will last for a week in the refridge or may be frozen.
This soup is vegetarian and dairy-free (pareve).
- 4 pounds of butternut squash
- 5 TBS extra virgin olive oil
- 2 shallots (about 2 ounces)
- 5.5 cups of water
- 2 apples (Paula Reds or McIntosh work well), core removed
- Salt (1 tsp plus more to taste)
- 1/2 tsp honey (Red Bee Goldenrod is perfect!)
- 1/4 tsp ground cardamom
- 1/4 tsp ginger (powdered)
- Start by piercing the butternut squash all over with a fork, set onto a cookie sheet and roast in the oven at 375 for 15-20 minutes.
- Cut squash in half long ways and scoop out and reserve the seeds and strings.
- Add the EVOO to a stock pot along with the shallots, and cook over a low heat until shallots start to become translucent.
- Add the seeds and strings and stir on and off for about 5 minutes. The oil will turn a beautiful shade of orange.
- Add the water and the salt, and turn up the heat until it starts to boil. Put the squash and apple pieces into a steamer that fits into the stock pot. Cover the pot and steam for about 45 minutes, until the squash flesh is soft.
- When done, remove the steamer and set it onto a cookie sheet. Pour the liquid in the pot through a strainer and into a bowl, set aside.
- Clean out the pot and set it back on your cooktop.
- When cool enough to handle, remove the flesh from the butternut squash and put into a blender along with the apples and a cup of the cooking liquid, blend until smooth and pour into the pot. Continue to do this in batches until all of the butternut squash and apples are blended and back in the pot.
- Add more liquid into the pot until it reaches desired consistency.
- Simmer over a low heat. Stir in the honey, cardamom, and ginger.
- Add additional salt, to taste.
Crispy Sage: Heat EVOO over medium heat, carefully add individual sage leaves and let them get crispy for about 10 seconds. Remove carefully with a fork and place onto a dry towel. Sprinkle with sea salt and sugar.
Rosemary Croutons: Cut a baguette into 1/2 inch rounds and each round into quarters. Toss bread with EVOO, garlic cloves, a few sprigs of rosemary and season with sea salt. Place in one layer onto cookie sheet and bake in a 400-degree oven for 15-20 minutes, or until desired crispness.
by Katy Morris
All photos: Emily H. Laux. Find more of Emily’s photos on Instagram @emilyhlaux
As the piles of vibrant summer produce phase out at your local farmers’ market, in roll the heaps of tough looking gourds. And as sweater weather arrives, we’re turning to comforting casseroles, soups, stews and curries starring winter squash of all kinds, waiting to be paired with warming spices of nutmeg, cinnamon and ginger.
Don’t be intimidated by their rough looking appearances! Prepped, seasoned and paired with the right ingredients, you’ll easily be able to create an array of hearty, sweet crowd-pleasers for Sukkot and beyond.
Watch for Marissa Latshaw’s creamy dairy-free Butternut Squash and Apple Soup later this week.
Here’s the dish on Squash and why we love them so: Continue reading
Photo: Liz Rueven
Noodle kugel usually finds itself alongside the bagels at a Yom Kippur break fast. Kugel, sweetened with fruit and sugar, symbolizes a wish for a sweet year ahead. There are many variations on this theme and the following recipe provides tradition with a twist on the familiar.
A cottage cheese and sour cream base is blended with eggs, sugar, vanilla and lemon zest into a smooth custard, an extra step, but one that lends a creamy base. Next, the kugel is studded with plump golden raisins and apple, a combination with hints of the fall season ahead.
But there’s more. Because apples pair well with fennel, the sugar is whizzed with fennel seed, lacing the kugel with a faint licorice flavor.
Apple & Fennel Noodle Kugel
Dairy noodle kugel (pudding) is a satisfying addition to any brunch buffet. But it is most often associated with a celebratory break-the-fast meal. Decadently creamy and filling, this kugel points to Autumn with the inclusion of apples and fennel.
This recipe was contributed by Melissa Roberts.
This kugel is dairy.
- 2 Golden Delicious apples (1 lb total)
- ½ cup plus 2 tablespoons sugar
- 1 teaspoon fennel seed
- 12 ounces dried egg noodles
- ¾ cup golden raisins
- 5 tablespoons unsalted butter, divided, plus more for greasing dish
- 1 (1 lb) container sour cream
- 1 (1 lb) container small curd cottage cheese (4% fat)
- 1 cup 2% or whole milk
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 1 ½ teaspoons finely grated lemon zest
- ¾ teaspoon salt
- Position rack in center of oven and preheat to 350F.
- Generously grease a 3 ½ quart shallow (2 inch deep) baking dish with some butter.
- Peel apples, halve, and core. Cut each half into thirds, then thinly slice crosswise.
- Combine sugar and fennel seed in a food processor. Run machine until fennel breaks down (it won’t be finely ground, but break most of the fennel into pieces and infuse the sugar). Measure out 2 tablespoons and set aside. Leave remaining sugar in machine.
- Bring a 5 to 6 quart pot of water to a boil.
- Measure out 1 cup boiling water and combine with raisins. Let steep.
- Add 1 tablespoon of salt to pot, then cook noodles until al dente. Drain in a colander, then return to warm pot and add 3 tablespoons of the butter, tossing until noodles are coated.
- Combine sour cream, cottage cheese, milk eggs, vanilla, zest and salt in food processor with fennel sugar.
- Process until smooth.
- Add to pot with noodles.
- Drain raisins (discard water), then stir in sour cream mixture , raisins, and apples with noodles until combined.
- Transfer to buttered dish. Dot top with remaining 2 tablespoons butter and sprinkle with reserved fennel sugar.
- Cover dish with foil and bake until kugel is beginning to set but still slightly jiggly in center, 45 minutes to 1 hour hour.
- Remove foil and continue to bake until top is golden brown, 10 to 15 minutes more. Let stand 15 minutes before serving.
Photo: Liz Rueven
A platter of braised brisket is the centerpiece of many Jewish holiday meals. Here is a recipe that’s basic enough to accompany various side dishes, yet different enough to add something new to the table. The sauce is a combination of heady allspice and cinnamon, wine and tomato, braised with the beef into a rich succulent sauce. Continue reading
Photo: Robin Selden, Marcia Selden Catering
Contributed by Marcia Selden Catering
We love this healthier version of the classic breaded and fried rollatini. It’s lighter in calories but still packs a heavy flavor punch with ricotta, basil, fresh lemon and nutmeg filling. It works as an appetizer or an entrée and is the perfect summer dish. Continue reading
What better way to celebrate Father’s Day than a good ol’ backyard cookout?
Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading
photo: Burning Bush
In advance of our round-up of favorite summer condiments for Father’s Day, we’d like to whet your whistle with this simple, thirst slacking, Burning Bush infused Burning Passion. Think: mid-week cocktail on the porch, in the park, or oceanside.
Not so hard, right? Continue reading
photo: Liz Rueven
Marcia Selden Catering
Spring is officially (and finally) here. If you’re on the East Coast, the local produce is starting to appear at Farmer’s Markets….Yay! If your eyes are bigger than your stomach and you tend to overbuy produce, you’re not alone.
Here are a few of Marcia Selden Catering’s top tips for storing that delicious spring produce to help keep things fresher longer. Continue reading
Photo: Melinda Strauss
I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.
Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.
If you thought you had to stay away from enjoying a big bowl of pasta because you’re trying to maintain a low-carb lifestyle, think again! The genius chefs at Marcia Selden Catering are sharing their utterly delicious and incredibly healthy (yes healthy!) recipe for carrot tagliatelle with creamy chevre, peas and toasted pine nuts.