My garden is overrun with butternut squash! Certainly not a bad problem to have, especially because I also have celery root, and together these two vegetables make a stunningly good soup.

Many butternut squash soups are cloying, so I like adding a savory element. Celery root may be an ugly vegetable, but it sure works beautifully here.

Adding a topping to the soup can also add layers of flavor and texture, and I have three different suggestions:

– Sautéed oyster and shiitake mushrooms

– Whole wheat croutons, made by quickly sautéing bread cubes in olive oil

– Fig balsamic vinegar – a few drops or a little swirl will do the trick

And of course, if you’re a purist, the soup is also quite lovely in its unadorned state.

This is an exceptionally healthy soup. Butternut squash, with its vibrant orange hue, is a rich source of carotenoids – pigments with heart disease prevention power – as well as fiber and vitamins A and C.  But most of all, it’s delicious.

Butternut Squash and Celery Root Soup

1 butternut squash, peeled and cubed (about 6 cups)

1 celery root, peeled and cubed (about 3 cups

2-3 tablespoons olive oil, divided

1 large onion, chopped

¼ teaspoon crushed red pepper flakes

4 or 5 fresh sage leaves

1 cup dry white wine

7 cups vegetable stock (use gluten-free stock if you are gluten-sensitive)

Salt and pepper to taste

Preheat the oven to 400 degrees. Toss the squash and celery root  with a tablespoon or two of olive oil and a bit of salt and pepper. Spread in a single layer on a baking sheet (or two). Roast until tender and starting to brown, about 25 minutes.

Heat the remaining olive oil in a large saucepan or dutch oven. Saute onions, red pepper flakes and sage until onions are translucent, about 5 minutes. Add the wine and cook until reduced by half. Add the stock and roasted vegetables and simmer for 10 minutes. Let cool slightly and puree thoroughly in a food processor or blender. Season to taste with pepper, and additional salt if necessary.   Return to the pot to reheat, and serve.

The minute the leaves start changing, I just have to make apple crisp. It’s like the official announcement of autumn. I also love experimenting with different types of apples. This time I used a mixture of incredible heirloom apple varieties from Montgomery Orchards, including Cox’s Orange Pippin, Pink Pearl and Swiss Gourmet.

My crisp topping, of course, doesn’t include butter – it’s made with organic canola oil. I also sometimes use macadamia nut oil, which is one of the heart-healthiest oils available. Some lowfat crisp toppings aren’t actually crispy, but I’ve figured out a solution: if you add a little water to the mixture just before cooking, it creates a crunchier texture. This time, I also took a leap and tried using steel cut oats instead of rolled oats. My friend Renee really loved the crunch factor, and I happily devoured it, too. But I still think regular oats make for a more comforting dessert – so while the photo shows the steel cut version, I’ve provided my “usual” recipe which always draws raves. So put on a sweater and get baking – fall is here!

Apple Crisp

2 ½ pounds apples (about 7), peeled and thinly sliced
2 tablespoons sugar
2 tablespoons brown sugar
2 teaspoons flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Small pinch cloves
2 teaspoons lemon juice
2/3 cup rolled oats (old fashioned, not quick cooking)
2/3 cup whole wheat pastry flour
2/3 cup light brown sugar
½ cup chopped walnuts
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup organic canola oil
2 tablespoons water

Heat the oven to 350 degrees.

Mix the apples with the next seven ingredients (through lemon juice).

In a separate bowl, mix the oats, flour, brown sugar walnuts, baking powder, cinnamon and salt. Drizzle the organic canola oil over the dry mixture and combine with your fingers until crumbly. Add the water and stir briefly with a fork.

Put the apple mixture in an 8×8” baking dish, then sprinkle on the crumbly topping. Bake for 40 minutes, or until the top is golden and the apples are tender.