Fall Pairing

Clothing: Cozy chic sweaters and knit cardigans

Produce: Butternut squash, apples, and Brussels sprouts

Recipe: Roasted butternut squash and apple soup with crispy Brussels sprouts

Fall is a time for cozy and stylish clothing that provides warmth and comfort, making it the perfect season for embracing sweaters and knit cardigans. Additionally, fall brings an abundance of delicious produce such as butternut squash, apples, and Brussels sprouts, which are excellent for creating hearty and flavorful dishes that celebrate the season's bounty.

Roasted Butternut Squash and Apple Soup with Crispy Brussels Sprouts


- 1 medium butternut squash, peeled, seeded, and diced

- 2 apples, cored and diced

- 1 onion, diced

- 3 cloves garlic, minced

- 2 tablespoons olive oil

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 4 cups vegetable broth

- Salt and pepper to taste

- 1 cup coconut milk (optional, for creaminess)

- For the crispy Brussels sprouts:

  - 1 lb Brussels sprouts, trimmed and halved

  - 2 tablespoons olive oil

  - Salt and pepper to taste



  1. Preheat the oven to 400°F (200°C). On a large baking sheet, toss the diced butternut squash, apples, onion, and garlic with 2 tablespoons of olive oil, cinnamon, nutmeg, salt, and pepper. Spread the mixture in a single layer and roast for 30-35 minutes, or until the vegetables are tender and caramelized.
  1. In a large pot, bring the vegetable broth to a simmer. Add the roasted vegetables to the pot and simmer for 10-15 minutes to allow the flavors to meld. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a regular blender.
  1. If desired, stir in the coconut milk for added creaminess. Adjust seasoning with salt and pepper as needed.
  1. For the crispy Brussels sprouts, preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until crispy and golden brown.
  1. Ladle the roasted butternut squash and apple soup into bowls and garnish with a handful of crispy Brussels sprouts.

This roasted butternut squash and apple soup with crispy Brussels sprouts captures the essence of fall with its warm, comforting flavors and seasonal ingredients. Paired with cozy sweaters and knit cardigans, this recipe creates a delightful fusion of fashion and food, allowing customers to savor the best of both worlds during the autumn season.