butternut squash pie with spiced whipped cream

October is officially my favorite month. I love everything about it. the crisp morning air, the leaves turning colors, and most importantly, fall produce rolling into the supermarkets. I went to the grocery store on the 1st and was so happy to see piles and piles of pumpkins, gourds, colorful corn, and squash. I've told you before about my love for butternut squash, so I've been hunting for new ways to cook with it. I'd heard stories about using butternut squash in place of pumpkin in my favorite seasonal pie and decided to go with it. I dressed up the recipe a tad and friends, let me tell you.... I think it's better than the original. so give it a try at your next holiday meal or for a weekend treat.

Butternut Squash Pie

:: for pie ::
1 unbaked and chilled 9-inch pie shell
1 15oz can of butternut squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup condensed milk
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 tbsp all-purpose flour
1 tbsp melted butter
1 tsp vanilla

• preheat oven to 350° F. I
• beat the squash with the brown sugar in a large bowl with an electric mixer.
• add eggs, condensed milk, spices, salt, flour, butter, and vanilla. beat until well blended.
• pour the filling into the chilled pie and place on the center oven rack.
• bake for 45 to 55 minutes, or until set.
• when the filling is set, transfer the pie to a rack to cool.

:: for whipped cream ::
1/2 cup whipping cream
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves

• beat whipping cream, sugar, and spices in bowl until peaks form.
• spoon large dollops around edge of warm pie and serve.

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butternut squash soup with gruyere croutons

firstly, I can't take credit for this photo. it's by the amazing Deb of Smitten Kitchen - my absolute favorite food blog. I stalk her blog every time I'm making a grocery shopping list and need some new inspiration. I have raved about this recipe on more than one occasion. I could tell you how great it is ,or how I'd really eat it everyday, or how each time I've made it I proclaim, "this soup is amazing", or how it's the best soup I've ever made... but that wouldn't even begin to explain how amazingly good this soup is. the nuttiness of squash combined with the smoky flavor of cumin topped off with the ever amazing earthy, creamy flavor of Gruyère cheese... oooo la la.
it's a rainy, cold day in Portland and I'm dreaming of soup. this soup got me through Winter. so even though most of you are suffering from the heat wave that is covering most of the country, live like it's Fall or Winter and smell the cumin through the computer screen.

Butternut Squash Soup with Gruyere Croutons
adapted from Deb's recipe, originally adapted from Bon Appetite

:: for soup ::
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
4 1/2 cups chicken broth
3 lbs butternut squash, peeled and cut into 1 inch pieces
1 1/4 tsp minced fresh thyme
1 1/4 tsp minced fresh sage
2 tsp ground cumin
1 tsp ground ginger
1/8 cup whipping cream

• melt butter in large pot over medium heat. add onion and garlic and saute until tender, about 10 minutes.
• add broth, squash and herbs; bring to boil.
• reduce heat, cover and simmer until squash is very tender, about 30 minutes.
• working in batches, puree soup in blender. return soup to same pot.
• stir in cream; bring to simmer. season with salt and pepper.

can be made 1 day ahead. chill. rewarm over medium heat before serving.

:: for croutons ::
4 cups cubed bread slices
1 cup grated Gruyere cheese
1 tsp minced fresh thyme
1 tsp minced fresh sage
2 tbsp olive oil

• preheat broiler.
• arrange bread cubes on baking sheet.
• drizzle olive oil over top of cubes. toss with hands.
• sprinkle cheese, then thyme and sage over bread cubes.
• broil until golden, about 1 minute. re-arrange cubes and broil for about 1 minute more.

• ladle soup into bowls and top with croutons. grate an additional amount of cheese on top if desired.

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