Butternut Squash and Apple Soup


  • 2  Tbsp unsalted butter

  • 2 Tbsp good olive oil

  • 4 Cups Chopped yellow onions (3 large)

  • 2 Tbsp mild curry powder

  • 5 Pounds Butternut squash (2 large)

  • 1 Pounds Sweet Apples, such as McIntosh (4 apples)

  • 2 Tsp Kosher Salt

  • Tsp Black Pepper, freshly ground

  • 3 Cups Apple Cider

Makes 3 Quarts


Warm the butter and olive oil in a large stockpot over low heat.  Add the onions and curry powder and cook, uncovered, for 15-20 minutes, until the onions are tender.  Stir occasionally, scraping the bottom of the pot.

            Peel the squash, cut in half and remove the seeds.  Cut the squash into chunks.  Peel, quarter and core the apples.  Cut into chunks.

            Add the squash, apples, salt, pepper, 1 cup Cider and 2 cups of water to the pot.  Bring to a boil, then cover, reduce the heat to low and cook for 30-40 minutes, until the apples and squash are very soft.  Process the soup through a food mill fitted with a large blade or puree it coarsely in the bowl of a food processor fitted with a steel blade.

            Pour the soup back into the pot.  Add the rest of the cider and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.  Check the salt and pepper and serve hot.


Winter Squash Soup


  • 2Tbsp unsalted butter

  • 1Tbsp olive oil

  • 2 Cups chopped yellow onions (2 onions)

  • 2 Cups pumpkin puree, fresh is best but canned will work not pumkin pie filling

  • 1   Pounds butternut squash, peeled and cut into chunks

  • 3 Cups Chicken Stock or broth

  • 2 Tsp Kosher Salt

  • Tsp freshly ground black pepper

  • 1 Cup half-and-half

  • Grated Guyere or croutons for serving optional


Heat the butter and oil in a heavy-bottomed stockpot, add the onions and cook over medium-low heat for 10 minutes, or until translucent.  Add the pumkin puree, butternut squash, chicken stock, salt and pepper.  Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender.  Process the mixture through the medium blade of a food mill.  Return to the pot, add the half-and-half and heat slowly.  If the soup needs more flavor, add another teaspoon of salt.  Serve hot with garnishes, if desired. 

Serves 4

Apple, Pear and Cranberry Crisp


  • 2 Pounds Ripe Pears (4 pears)

  • 2 Pounds Apples, tart, firm (6 medium apples)

  • Cup dried cranberries

  • 1 Tsp grated orange zest

  • 1 Tsp grated lemon zest

  • 1 Tbsp freshly squeezed orange juice

  • 1 Tbsp freshly squeezed lemon juice

  • 2 Tbsp Apple Cider

  • Cup granulated sugar

  • Cup all-purpose flour

  • 1 Tsp ground cinnamon

  • Tsp ground Nutmeg


  • 1 Cups All-purpose Flour

  • Cup Granulated Sugar

  • Cup light brown sugar, lightly packed

  • Tsp Kosher Salt

  • 1 Cup old-fashioned oatmeal

  • Pound (2 sticks) cold unsalted butter, diced


Preheat oven to 350F degrees.  Serves 8

            Peel and core the pears and apples and cut them into large chunks.  Place the fruit in a large bowl and toss with the cranberries, zests and juices.  In separate bowl mix sugar, flour, cinnamon and nutmeg then toss with the fruit.  Pour the mixture into a 9x12x2 inch baking dish.

            For the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles.  Sprinkle evenly over the fruit, covering the fruit completely.

            Place the baking dish on a parchment sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  Serve warm.


Apple Crostata


For the Pastry (2 tarts)

  • 2 Cups all-purpose flour

  • Cup granulated or superfine sugar

  • Pound very cold unsalted butter, diced

For the Filling

  • 1 Pounds McIntosh, Macoun or Empire apples

  • Tsp grated orange zest

  • Cup all-purpose flour

  • Cup granulated or superfine sugar

  • Tsp kosher salt

  • Tsp ground cinnamon

  • 1/8 Tsp ground allspice

  • 4 Tbsp cold unsalted butter (1/2 stick), diced


For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade.  Pulse a few times to combine.  Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.  Be careful: the blades are sharp.  Pulse 12 to 15 times or until the butter is the size of peas.  With the motor running, add Cup ice water all at once through the feed tube.  Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.  Turn the dough out onto a well-floured board and form into 2 disks.  Wrap the plastic and refrigerate one of the disks for at least an hour.  Freeze the rest of the pastry. 

Preheat the oven to 450 degrees. 

Roll the pastry into an 11-inch circle on a lightly floured surface.  Transfer it to a baking sheet lined with parchment paper. 

For the filling, peel, core and quarter the apples.  Cut each quarter into 3 chunks.  Toss the chunks with the orange zest.  Cover the tart dough with the apple chunks, leaving a 1 inch border.

Combine the flour, sugar, salt, cinnamon and allspice in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl and rub it with your fingers until it starts holding together.  Sprinkle evenly on the apples.  Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20-25 minutes or until the crust is golden and the apples are tender.  Let the tart cool for 5 minutes then use 2 large spatulas to transfer to a wire rack.