October-ish: Getting in the Halloween Spirit

"Gramma Jammas" packed and ready to go

It's October-ish!  Who doesn't adore Fall?  Soon, in California, a crispy chill will be in the air. My summer clothes are looking tired right now.  I'm ready for sweaters, boots, and warm jackets.  Almost time for soup in a steamy mug.

...And Halloween is just around the corner.  Pumpkins are starting to show up everywhere, from lattes to soups, stews to desserts, warm spices to creamy textures. Salad dinners are now moving over and making way for the hearty fare of Fall...finally!

In our family, on Halloween, we trick-or-treat with our kids and grandkids.  Instead of adding more candy to their bulging Halloween pumpkin buckets, my tradition is "gramma-jammas."  I bring over festively wrapped PJs.  The kids put them right on after trick-or-treat-ing is done.  They are so excited to peel off bulky Halloween costumes and get comfy. So, what goes better with toasty jammies than a mug of soup?

I love hosting the after-trick-or-treat eats!  My favorite "go to" soup is Ina Garten's winter minestrone.  It's chock full of vegetables, like butternut squash, all snuggled into a rich, flavorful broth.  Adults and kids alike look forward to this grand finale, finishing-touch dinner.  We ladle it up into mugs and savor it with a big hunk of warm baguette.  Ooooh, can't wait.

Winter Minestrone:
4 ounces pancetta, 1/2-inch-diced
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed chopped tomatoes, such as Pomi
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannelloni beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
8 to 10 ounces fresh baby spinach leaves
1/2 cup good dry white wine
2 tablespoons store-bought pesto

Directions:
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven.  Add the pancetta and cook over medium-low heat for 6-8 minutes, stirring occasionally, until lightly browned.  Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf.  Add the beans and cooked pasta and heat through.  The soup should be quite thick.  But if it's too thick, add more chicken stock.  Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad).  Cook just until the leaves are wilted.  Stir in the white wine and pesto.  Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.  Serve in big mugs.