While it’s not officially fall yet, we’re all about the fall flavors!  This is the first episode of the Fall Edition of the Green Door Dinner Party and we’re pulling out all the stops.  Our butternut squash and apple soup pairs amazingly with the kale salad.  Add a roasted chicken for a complete fall meal.


Here’s what you need:

For the Soup (6-8 servings):

1 large butternut squash, peeled and cubed (Pro tip: pop the entire squash in the microwave for a couple of minutes, it will make it much easier to peel with a vegetable peeler)

1 -2 green apples, peeled and cubed

2 carrots, peeled and diced

1 yellow onion, diced

2 celery hearts or 1 rib of celery, diced

nutmeg, cinnamon, salt and pepper, cayenne pepper (I used a pinch of each, but you could be more liberal if you want a little more spice)

3 cups chicken or vegetable broth

1 cup Water

For the Garnish:

Feel free to make this your own!  I used parsley, chives, paprika and heavy whipping cream.  Sour cream, more cinnamon, nuts, cranberries or pepitas would also be fantastic!

For the Salad (4-6 servings):

Half a bunch of kale chopped or 3 cups of pre-chopped kale

1 Sweet red apple

5 tbs Olive oil

Fresh squeezed lemon juice from one large lemon

2 cloves of garlic, minced

1/4 cup chopped walnuts

1/4 cup cubed cheddar cheese (go with a high quality cheese)

Grated parmesan