Roasted Squash, Apple & Shallot Soup

1 butternut squash, peeled and cut into cubes
2 apples, peeled, cored and cut into cubes
2 shallots, peeled and quartered
2-3 Tbsp olive oil
salt & pepper
1 Tbsp fresh thyme, optional
3 1/2 c vegetable or chicken broth (homemade is best)
1/2 c apple cider
1/2 c heavy cream

1. Preheat oven to 375 degrees. Toss squash, apple and shallots with oil, salt, pepper and thyme. Roast for about 35-45 minutes, until cooked through and caramelized in spots.

2. Puree roasted vegetables and apples with broth and cider. You can put everything in a stock pot and use an immersion blender or blend in batches using a stand blender or food processor.

3. Put puree in a pot, add cream and heat through. Season with salt and pepper to taste. I like serving this with a dollop of sour cream or creme fraiche on top.

Fennel and Apple Slaw

serves 4

2 large fennel bulbs, thinly shaved
1 large apple, thinly julienned
3 Tbsp olive oil
3 Tbsp white wine vinegar
2 Tbsp plain yogurt (ideally, Greek-style)
1 tsp mayonnaise
1 tsp honey
2 tsp chopped fresh tarragon
salt and pepper

1. Combine shaved fennel and julienned apple in a bowl.
2. Whisk together remaining ingredients to make dressing. Toss with fennel and apple to coat. Serve right away or, if there’s time, chill for a few minutes first.

Lentil and Sausage Soup

(serves 6-8)

Ingredients:
2 tablespoons olive oil
12 ounces smoked (or other fully-cooked) sausage, cut into ½-inch cubes
1 large onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
1 tablespoon minced fresh thyme
1 teaspoon dried oregano
3 tablespoons tomato paste
2 cloves garlic, minced
1 pound brown lentils (about 2 ⅓ cups), picked and rinsed
1 quart low-sodium chicken broth, plus extra
2 quarts water
Kosher salt and ground black pepper, for seasoning

Preparation:
Heat oil in a large pot or dutch oven over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer sausage to bowl. Add onion, carrots, celery, thyme, and oregano, to drippings in pot. Cook until the onion is translucent and the vegetables have started to soften, stirring often, about 7 to 8 minutes. Add the tomato paste and garlic, and saute for 1 minute more. Add lentils; stir to coat. Add 3 quarts broth; bring to a boil. Reduce heat to medium and simmer until lentils are tender, stirring occasionally, about 35 to 40 minutes. Add more broth by the ¼ cupful if soup is too thick.

Add sausage to the soup and simmer for another 10 to 12 minutes. Season to taste with salt and pepper. Serve with crusty bread.

Carrot & Kohlrabi Soup

Serves 2-4, depending on appetite

2 tablespoons Good Olive Oil
1 small or 1/2 large yellow onion, roughly chopped
3 small to medium kohlrabi, peeled and sliced
1 small bunch or three quite large carrots, peeled and roughly chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 1/2 cups chicken or vegetable stock, warmed
1/2 teaspoon Apple Cider Syrup
Salt, to taste

In a medium saucepan over medium-high heat, add the olive oil and sauté the onion until bronzed and caramelized. Add the kohlrabi and carrots, coriander, cardamom and a pinch of salt, allowing the vegetables to sweat, about 7 minutes.

Cover the vegetables with the warm stock and allow to simmer on medium-low heat until the vegetables are cooked through, about 15-20 minutes.

Pour the soup into the bowl of a blender, and whiz until a consistently creamy and velvety texture is achieved. Pour your soup back into the original pot and bring back to a low simmer, adding the apple cider syrup and salting to taste.