Gabbi’s Taste of Fall


Gabbi’s Taste of Fall

As the cooler Autumn months approach us, we love to indulge in our favorite comfort foods. Fall is the season when we look forward to hearty soups, roasted meats, and seasonal vegetables like kabocha and butternut squash. We wanted to share a couple of recipes that are easy to prepare ahead and will be a hit, whether you are entertaining, or simply enjoying a meal at home. Our Sopa de Calabaza and Autumn Jicama Salad is a delicious pairing of seasonal ingredients that taste like Fall. Buen Provecho!


Sopa de Calabaza

This soup is hearty, creamy, and tastes like fall. The kabocha can also be substituted for butternut squash.

1/4 cup vegetable oil
2 ea. red kabocha
2 ea. yellow onion
2 ea. Fiji apple
10-15 ea. garlic clove, minced
3 cups whole cream
1 cup agave nectar
2 tsp. cayenne powder
8 tbsp. butter
3 qts. vegetable stock
kosher salt (as needed)

Cut the kabocha into cubes, toss in vegetable oil and salt

Roast the kabocha at 350 degrees for about 20-30 minutes, or until tender, set aside

In a stockpot, melt butter and add onions, apples, garlic, cayenne, simmer for 10 minutes

Add roasted kabocha and veggie stock, simmer for another 20 minutes

Add heavy cream and let reduce for approx. 10 minutes

Once soup has reduced, blend in small batches until puree consistency

Strain soup in a fine mesh

Add salt and agave to taste

Suggested toppings: chives, diced zucchini, pepitas, crema


Autumn Jicama Salad

Light, refreshing, and compliments the complexity of the soup. This salad can be changed seasonally and enjoyed year round.

1 jicama, big dice
1 Persian cucumber, diced
1/2 cup garbanzo beans
1 ea. avocado, diced
3 cups arugula
1 tbsp. basil, chopped
1 tbsp. mint, chopped
1 ea. pomegranate, seeded

Lemon Vinaigrette:

2 tbsp. dijon mustard
1 ea. shallots, diced
1 cup extra virgin olive oil
1 cup fresh lemon juice
3 tbsp. sugar
1 tsp. salt
1 tsp. ground pepper

In a blender, add dijon mustard, lemon juice

Slowly add EVOO, sugar, salt, and pepper

Add shallots

This vinaigrette is great for all types of salads and will last around a month. Keep refrigerated and store in a glass jar.

Toss all ingredients together, slowly mix in vinaigrette until coated, finish with Maldon sea salt and chile-arbol spice, or chile-lime seasoning

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