In my mind, there are three things that personally ring in fall / autumn for me: making my first pumpkin dessert (usually pumpkin bread since it’s easy and delicious), my first apple dessert (as first started during the pandemic year of 2020, when I made a German style apple cake (apfelkuchen) that was inspired by the amazing apple cake we had during our first trip to Germany, and 3) my first butternut squash purchase, followed by peeling and cutting up my first butternut for cooking, and SOUP!

I made a quick pumpkin cake with maple cream cheese frosting for our New Jersey play date in late September. Then, when my friend just came to visit, I made an apple fritter cake, which tasted just like an apple-laden apple cider donut, just without all the oil from frying. Yesterday, I peeled, cut, and roasted my first butternut squash of this autumn. Today, I used it to make a quick butternut squash and white bean soup. I had leftover white beans from cooking last week, and so I decided to puree it into my soup, which worked extremely well! I’m looking for more ways to incorporate beans into our diet for added protein (and just because they’re SO good for you), and this was a perfect way to get them in. The white beans added a velvety texture to the soup, and it gave the soup even more body, thickness, and creaminess. I definitely did not make the same mistake I made last year by using a crappy cartoned vegetable stock from Trader Joe’s; this time, I used some dashi I had made from last week, and the umami flavor really complimented the squash and beans well. With my three items checked off, it’s definitely and officially fall in our kitchen!

I’m looking forward to cooking with even more butternut squash and other autumn squash favorites, like buttercup and kabocha, very soon. Autumn/winter squash is truly the best squash. Take THAT, zucchini and yellow summer squash!