Leaning Into Soup Season

It is hard for us to enumerate all of the reasons that we love our instructors; however, one thing close to the top of that list is that each and every single one of them brings a wide range of secret skills in addition to their ability to coordinate a killer workout. For example, did you know that Jennifer Nale has cooked in some of the best kitchens in town, including Central Provisions and Drifters Wife? Although she formally retired from the trade a few years ago, Jennifer continues to be one of the go to resources for culinary questions for the Rêve Team. Below, she shares one of her favorite recipes to help her fuel up and stay cozy. Given the temps in the teens this morning, we can already tell you that this will become one of your favorite staples for the months to come.

On the first snow day of the season, some roll their eyes and begrudgingly crank the heat, some put on holiday music and hang garland, but I like to start a Norah Ephron marathon and make soup. With so many cold days outside followed by steamy evenings in the studio, coming home to a cozy bowl of soup is my favorite way to enjoy dinner this time of year. Sweet miso and fish sauce add a new twist to this fall favorite. With a little knife work, this recipe takes about an hour to make, most of which can be spent on the couch watching You’ve Got Mail for the 483rd time, plus you’ll have no excuse to use that foam roller you’ve been avoiding while you wait.

Ingredients:

1 Medium butternut squash (about 6 cups chopped)

2 Medium onions

1 Large apple (Macintosh are great, something a bit tart)

2 Cloves garlic

1 Cup chicken stock

¼ Cup pumpkin seeds (extra for garnish)

8 Tablespoons (1 Stick) unsalted butter

3 Tablespoons sweet (Saikyo) miso

2 Tablespoons fish sauce

2 Sprigs of fresh thyme

2 tablespoons canola

Salt and pepper

Start by preheating your oven to 350 Degrees. While the oven heats up, peel the squash. After discarding the seeds, cut into 1” cubes. Place the cubed squash on a baking sheet, toss in canola oil and sprinkle with a heavy pinch of salt. Add to the baking sheet your two cloves of garlic. Bake until squash is tender, about 25 minutes.

While the squash cooks, over medium heat in a 3 Quart (or larger) pot, start to brown your butter. Peel, core, and cut the apple into large chunks, along with the onions. When the butter starts to foam and give off a nutty scent, add chopped onions and apple along with a heavy punch of salt. Add fish sauce and miso. Stir to incorporate and let cook for ten minutes. 

When the squash and garlic are finished cooking, add to pot and mix into the onion and apple mixture. Add chicken stock, thyme, and a few cracks of black pepper. Cover and let cook for 30 minutes over low heat to allow flavors to incorporate. 

When the contents are finished cooking, transfer to a blender and mix until smooth. Serve hot and add a few pumpkin seeds for garnish!