How To Host The Perfect Fall Dinner Party In NYC

Butternut Squash Soup What you'll need: 1 yellow onion, diced, skin reserved 2 large leeks, white parts sliced, green parts reserved 1 large sweet potato, diced, peel reserved 2 pounds (910 g) butternut squash, seeded, and diced, skins reserved 1 tablespoon black peppercorns 1 bay leaf 2 tablespoons olive oil 1 clove garlic, diced salt and ground black pepper juice of 1 orange 1/2 cup (120 ml) heavy cream 1/2 tablespoon freshly grated orange zest Directions: In a large stockpot filled with at least 10 cups of water, add the onion skins, green part of the leeks, sweet potato peels, butternut squash skin, peppercorns, and bay leaf. Bring the broth to a boil an simmer, covered, for 20 minutes. Strain, discard the solids, and reserve the liquid. Meanwhile, heat the olive oil in a large stockpot. Saute the onion, leeks, and garlic until just soft, about 10 minutes. Add the sweet potato and the butternut squash and stir to coat the vegetables with the onion mixture. Season with salt and pepper. Cook for 20 minutes over medium heat. Add 8 cups of the broth, the orange juice. and season again with salt and pepper. Bring the soup to a boil, cover and cook until the squash and potatoes are soft, about 12 minutes. Let cool. While the soup has cooled, working in batches, puree the soup in a blender, adding, the cream, orange zest, and any remaining broth. Return the soup to the stockpot and heat just before serving. [Photo credit: Jerry Rabinowitz]