Spigola Ristorante: Flavorful Fall Soups Hit The Spot

As people begin to put away the BBQ grill and close the pool, it is clear that summer is all but done. But for many, the fun is just beginning as fall, or autumn, moves in full-force. Autumn is the time of year that takes place between the end of summer and the beginning of winter. While it is largely marked by the changing of colors in the leaves, it is also a time of cooler weather, making it a perfect soup season.

"Fall is a great time to get back in the groove of cooking soup, after taking time off throughout the summer," says John Kuropatwa, executive chef of Spigola Ristorante, located in Hamilton Township, New Jersey. "There are many great soup ingredients that are in season right now, making them more affordable, accessible, and fresher-tasting."

Vegetables that are typically in season during the fall include a variety of squash, mushrooms, pumpkin, cauliflower, potatoes, onions, and leeks. Any of these can make the base for a great-tasting autumn soup that can be served alongside a meal or, paired with a good, crusty bread, can be a meal on its own. Some popular soups for this time of year include potato, mushroom, pasta fagioli, onion, and butternut squash. With the arrival of the fall season, give this soup a try, to give your family something warm and tasty on those brisk nights:
Roasted Butternut Squash and Apple Soup
6 large butternut squash
2 lbs. apples, peeled and cored, plus one additional apple
3-4 quarts chicken stock
� cup apple juice or cider
1 � cups butter
� cup pure maple syrup
� tsp. cinnamon
� tsp. ginger
� tsp. salt
� tsp. white pepper
� tsp. nutmeg
2 � cups heavy cream

Preheat the oven to 400�F. Cut the squash in half and place them, cut side up on a large baking sheet. Season the squash with salt and pepper, and drizzle each half with a tablespoon of oil. Place the apples and 2 cups of the chicken stock in a separate baking pan and bake, along with the squash until a knife easily cuts through the flesh (about 30 mins. to an hour depending on the size). The apples will most likely be done before the squash. Let the cooked apples and squash cool. While cooling, peel and core the additional apple, and cut into a fine dice. Reserve for garnish. When the apples and squash are cool enough to handle, cut or scoop the squash from the rind, and place into the bowl of a food processor or blender. Peel the skins from the apples and cut them into quarters. Add the apples and 2 quarts of the chicken stock to the squash, and puree until smooth - working in batches if necessary. Place the puree in a pot. Over medium heat, add the apple juice, butter, maple syrup, cinnamon, nutmeg, salt, and pepper. Bring the soup to a simmer over medium heat, and cook for 20 minutes, thinning with additional stock if desired. Add the cream, and continue to cook until just heated through. Ladle into bowls and garnish with the reserved finely chopped apple.

"The great thing about soup is that there is no right or wrong. You can pretty much use whatever you have on hand to make it, and it will still taste like you put a lot of thought into it," adds Kuropatwa. "Having low-fat soup with your meals, or as your meal, a couple of nights per week is a great way to help fill you and warm you up while also getting more vegetables into your diet."

About Spigola Ristorante
Spigola is a modern Italian restaurant based in Hamilton Township, New Jersey. The restaurant features a full menu of traditional and modern Italian cuisine, as well as an extensive wine list and bar. The establishment also offers weekly live entertainment, events, specials, and daily happy hour, as well as catering services and private party facilities. To learn more about Spigola, visit the Web site at http://www.spigola.net.

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