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Squash Soup (Courtesy Amy Neunsinger/St. Martin’s Press)

Add to the table decor and show off a bit, serve butternut squash soup in individual pumpkin bowls. — Courtesy Amy Neunsinger/St. Martin’s Press

Butternut Squash Soup With Crispy Sage

Serves 6

  • 6 cups peeled, seeded butternut squash, cut into 1-inch pieces
  • 3 cups vegetable broth, or more
  • ¾ cup half-and-half
  • ¾  teaspoon dried sage
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • 1½ tablespoons unsalted butter
  • 8 sage leaves

1. Place the squash in a large pot with the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer until the squash is tender, 10 to 15 minutes. Remove from the heat and cool slightly.

2. Transfer the squash and vegetable broth to a food processor and puree until smooth. Return the squash to the same pot. Add the half-and-half, dried sage, salt, pepper, and additional broth if needed, and bring to a simmer over medium-low heat until heated through, about 5 minutes.

3. To make the crispy sage leaves: Heat the butter in a medium skillet over medium heat. Add the sage leaves and a pinch of salt. Saute until crispy, about 1 minute each side.

4. Serve the soup with the crispy sage leaves on top.

Serving Option: Pumpkin Bowls 

  • 3 small sugar pumpkins

Preheat the oven to 350°F. Cut the pumpkins crosswise into halves and place, cut side up, on a rimmed baking sheet. Bake for 20 minutes. Remove from the oven and let the pumpkins cool on the baking sheet, then remove the insides (reserve for another use) and ladle the soup evenly between the bowls.

Nutrients per serving: 134 calories, 3g protein, 24g carbohydrates, 6g fiber, 5g fat (3g saturated fat), 14mg cholesterol, 935mg sodium

pumpkin pie (Courtesy Amy Neunsinger/St. Martin’s Press)

Pumpkin pie with a gingersnap cookie crust combines favorite fall colors, aromas and flavors. — Courtesy Amy Neunsinger/St. Martin’s Press

Pumpkin Pie With Gingersnap Cookie Crust

Serves 10

Crust

  • 1½  cups ground gingersnap cookies (25 to 30 cookies)
  • 2 tablespoons sugar
  • 1½ teaspoons ground ginger
  • ¼ teaspoon salt
  • 4 tablespoons (½  stick) unsalted butter, melted

Filling

  • 3 large eggs
  • 15 ounces canned pumpkin
  • 1 cup half-and-half
  • ¾  cup sugar
  • 1 tablespoon tapioca starch or cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½  teaspoon salt
  • ¼  teaspoon nutmeg
  • ¼  teaspoon ground cloves

Whipped Cream

  • 1 cup chilled heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons powdered sugar

1. To make the crust: Preheat the oven to 350°F. Combine the cookies, sugar, ginger, salt and butter in a food processor. Blend until the crumbs are evenly moistened, then press into the bottom of a 9-inch deep pie dish. Refrigerate for 15 minutes, then bake the crust until set, 12 to 15 minutes. Cool completely.

2. To make the filling: Preheat the oven to 350° F. Whisk the eggs in a medium bowl, then add the remaining filling ingredients and whisk until smooth. Pour into the cooled crust and bake until the filling is set, 50 to 60 minutes. Transfer to a rack and cool.

3. To make the whipped cream: Using an electric mixer, beat together the cream, vanilla and sugar until peaks form. Serve pie with whipped cream.

Nutrients per serving: 340 calories, 5g protein, 38g carbohydrates, 2g fiber, 19g fat (11g saturated fat), 108mg cholesterol, 334mg sodium

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