Ingredients

• 2 cups of chicken or veggie stock

• 5 garlic cloves (peeled and minced)

• 1 carrot (peeled and diced)

• 1 granny smith apple (cored and diced)

• 1 medium butternut squash (peeled, seeded, and diced) *save the seeds for baking!

• 1 sprig fresh sage

• 1 yellow onion (diced)

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 pinch cinnamon

• 1 pinch nutmeg

• 1 pinch cayenne (optional)

• 1/2 can unsweetened coconut milk (or 6oz)
  

Equipment

• Instant Pot (or cooking pot and baking sheet if not using an Instant Pot)

• Immersion blender or regular blender

Instant Pot Instructions

1. Add 2 cups stock, 5 garlic cloves, 1 carrot, 1 granny smith apple, 1 peeled and diced butternut squash, 1 sprig of sage, 1 diced onion, 1/2 tsp salt, 1/4 tsp ground pepper, a pinch of cinnamon, a pinch of nutmeg, and a pinch of cayenne (optional) to an Instant Pot. Toss to combine.

2. Close lid and select “Pressure cook” > “Custom” > “High Pressure” > then adjust the +/- buttons until time reads 8 minutes. Cook.  

3. Once cooked, do a quick release vent until all of the steam has released and it is okay to open the lid. 

4. Remove the sage and place in your compost bin (if you have one). Stir in the 1/2 can (or 6oz) coconut milk.

5. Use an immersion blender to puree the soup until smooth or you can transfer the soup into a blender, and puree until smooth. 

6. Taste, and season with additional salt, pepper and cayenne if needed.

7. Serve hot and enjoy!

Non-Instant Pot Instructions

*In addition to the ingredients above, you will also need 4-5 tbsp olive oil.

1. Preheat the oven to 375°F (190°C).

2. Cut the butternut squash in half lengthwise and remove the seeds. Core and dice the apple.

3. Arrange the butternut squash (cut-side up), apple, and carrot on a baking sheet. Brush them with olive oil until covered.

4. Roast in the oven for approximately 45 minutes, removing the apple and carrot after 15-20 minutes, or until everything is soft and fork-tender. Let cool slightly.

5. Meanwhile, heat 2 tablespoons of olive oil in a pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring often, until softened. Add the 5 cloves of minced garlic and sage and cook until fragrant, about 1 minute. Remove the sage once cooked.

6. In a blender, combine 2 cups of stock, the roasted carrot, roasted apple, roasted butternut squash (without the skin), the cooked onion and garlic, 1/2 tsp salt, 1/4 tsp ground pepper, pinch of cinnamon, pinch of nutmeg, and pinch of cayenne (optional). Blend until smooth and creamy. Alternatively, add everything to the pot and use an immersion blender.

7. Pour the soup back into the pot and heat over medium until warmed to your desired temperature.

8. Serve hot and enjoy!

The Novel

Back in 2012, I worked at a place that was peak hipster: a vintage clothing store/art gallery/music venue/restaurant hybrid in Sacramento, CA. Hidden in the back of this everything-but-the-kitchen-sink establishment was a tiny restaurant called Fat Face, run by Jaymes Luu, serving food that was far better than the ambiance would suggest (the galaxy leggings and mustache themed everything still causes me trauma to this day).

My order was always the same—grilled cheese with aged white cheddar, a side salad, a bowl of butternut squash soup, and a chocolate popsicle. Ten years later, I’m still thinking about it, which either means the food was really that good or I just haven’t moved on.

Fat Face has since shifted focus to their popsicles at the Davis Farmers Market (not mad about it), but that soup has haunted me ever since. Despite my efforts, I haven’t managed to replicate whatever magic Jaymes put in that bowl. This recipe, however, is as close as I’ll probably get, and honestly, it’s good enough to make me forget that the original still lives rent-free in my head.