As we get into early fall and the crisp air meets us, we begin to seek comfort meals and warm bowls of food. This is the time for hearty soups, braised meats, root vegetables and many types of squash. Here is a butternut squash soup recipe I have made in the restaurant on and off for years. It’s velvety without using flour as a roux (thickening agent made with flour and butter) but by using arborio rice commonly used in risotto dishes. I often deglaze with some white cooking wine after “blooming” the spices before adding the squash (optional).

Butternut Squash Soup
Yield: about 10–12 servings

Ingredients

Vegetables & Base
3 medium to large butternut squash (about 6 lbs)
2 medium shallots (about 1 cup sliced)
3 tbsp olive oil (plus more for drizzling)
Water, as needed
Salt, to taste

Grains & Spices
1/2 cup arborio rice
1 tbsp smoked paprika
1 tbsp ground coriander

Liquids
2 (14 oz) cans coconut milk
Optional: white cooking wine (for deglazing)

Optional Garnishes
Toasted butternut squash seeds (seasoned with olive oil, coriander, chili powder, and salt)
Lime zest

Instructions

• Preheat oven to 350°F. Split butternut squash and scoop out seeds. Save seeds for garnish, if desired.
• Place squash flesh side up on a foil-lined sheet pan. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes, or until the flesh is tender. Let cool, then scoop out flesh and discard skins.
• In a large stock pot, heat 3 tbsp olive oil over medium heat. Add sliced shallots and sweat until soft and translucent.
• Add arborio rice and toast lightly, seasoning with salt. Stir in smoked paprika and ground coriander to “bloom” until aromatic. (Optional: deglaze with white cooking wine.)
• Add roasted squash and coconut milk. Add enough water to cover squash by about 2 inches. Bring to a boil, then reduce to a simmer
• and cook for 25 minutes.
• Purée soup with an immersion blender, food processor, or blender until smooth. Adjust consistency with hot water, if needed. Season to taste with salt.
• Garnish with toasted seeds, lime zest, and
• crispy fried shallots.
• Note: Heavy cream may be substituted for coconut milk, but using coconut milk keeps the dish gluten-free and dairy-free.

Snickerdoodle Cookies
Yield: about 2 dozen cookies

Ingredients

Dry Ingredients
3 1/3 cups all-purpose flour
3 1/2 tsp cream of tartar
1 1/2 tsp baking soda
1/2 tsp sea salt

Wet Ingredients
1 1/2 cups baker’s sugar
1 cup (2 sticks) unsalted butter, room temperature
4 eggs
1 tbsp vanilla extract

For Rolling
3 tbsp baker’s sugar
1 tbsp ground cinnamon

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
• Using an electric mixer with a paddle attachment, cream butter and sugar on medium speed for 1–2 minutes. Add eggs and vanilla, mixing until incorporated. Gradually mix in dry ingredients.
• Scoop dough using a 1 1/2 tbsp portion scoop. Roll each ball of dough in the cinnamon-sugar mixture.
• Bake until cookies flatten and edges just begin to turn golden. Centers should remain pale and soft.
• Let cool on the baking sheet to firm up.
• Avoid overbaking.

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.

Recipe courtesy of Executive Chef Brendalee Reiplinger, from The Lodge at Bodega Bay, Bodega Bay, CA 94923