Aubrey’s Butternut Squash Soup

In a town filled with good people and great food, two of my favorite faces belong to Aubrey from the Mercury Café & Teahouse and her partner, Chef Cassandra - yes, that Cassandra, who works alongside the ever-talented Delaware chef Robbie Jester.

You’d think having a professional chef at home would mean that only Cassandra rules the kitchen, but Aubrey is quite the cook in their own right. They recently turned out a warm fall favorite that could have graced any restaurant table - a dish so rich with comfort and creativity it could only have come from someone who truly loves to feed people.

What makes it special isn’t just the recipe (though it’s fantastic). It’s the spirit behind it - the kind that thrives here in our close-knit town, where friends hand each other plastic tubs of what they’ve made, and remind us that good food and good company are two sides of the same coin.

Here’s to Aubrey and Cassandra, to love in the kitchen, and to a town that’s a little sweeter and a little warmer because of both.

INGREDIENTS

2 Bell Peppers

½ Yellow Onion

2-3 Roma Tomatoes

Approx 1lb butternut squash (pre-roasted)

1 Tb Minced Garlic

1 Tb Maple Syrup or Honey

Approx.  20 oz Vegetable Broth

1 Tsp Olive Oil or Butter

Optional: Goat Cheese

Seasonings

½ Tsp Black Pepper

½ Tsp Paprika

½ Tsp Cayenne

1/8 Tsp Allspice

2 Tsp Garlic Powder

½ Tsp Thyme

1 Tsp Parsley

½ Tsp Lemon Pepper

2 Tsp Salt

METHOD

1. Pre-heat pot with olive oil or butter.

2. Dice peppers, onions, tomatoes and add to pot.

3. Add 1 tsp salt to peppers, onions, and tomatoes and salt at low-medium heat until soft.

4. Add minced garlic and maple syrup (or honey) to pan once onions are almost fully softened

5. Add the butternut squash in small chunks and veggie broth to pot (add broth slowly to reach desired texture).

6. Puree veggies as adding vegetable broth.

7. Add spices and remaining salt (approx. 1 tsp) and heavy cream.

8. Mix thoroughly

9. Add goat cheese to serve (if desired)

Notes

- Also really good with sausage and gnocchi

- Thickens a little when cool, so add water/cream when reheating

I put a little Greek yogurt on mine when I served it and it was absolutely perfect.

    For me, fall is hibernation/reflection time. And as always, it strikes me again how lucky we are to live in a place that’s big enough for talent to flourish, yet small enough that we all still know the people behind the plates.