A Must-Add to your Fall Dinner Party Menu

dinner party menu soup

With summer officially over, we begin transitioning from barbecues and pool parties to fall festivities and holiday engagements almost instantly. Trading in those hot and sticky summer nights for evenings filled with a fresh, fall breeze may be one of the many reasons hosting a fall dinner party has become a cultural norm. But what do you prepare?

With fall produce filling the shelves, and pumpkin spice, sweet potato, squash, and a bevy of fall favorites reintroducing themselves, it can be quite a daunting task to select the perfect fall dinner menu. Therefore, we’ve asked our Executive Sous Chef Sebastian Barrera for a creative spin on a classic fall favorite that’s both elegant and exquisite.

Here is a recipe for Chef Sebastian’s Roasted Butternut Squash Soup with a sophisticated twist!


 Roasted Butternut Squash Soup with Humboldt Fog Crouton

  • 1 Butternut Squash (medium size)
  • Onion ¼ cup
  • 1 Tablespoon Garlic
  • 2 Vanilla Beans
  • 2 Tablespoons Brown Sugar
  • Cinnamon sticks 3 each
  • 2 Tablespoons Honey
  • 2 Cups Heavy Cream
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Nutmeg
  • Lemon Juice (1 lemon)
  • 1 Tablesoon Pumpkin Seed
  • 1 Piece Ciabatta Bread
  • 1 Tablespoon Humboldt Fog Cheese
  • 2 Tablespoons Unsalted Butter
  • 1 Cup Vegetable or Chicken Stock

Garnish: Cinnamon Maple Crème fraiche

  1. Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  2. To make soup: Heat the blended oil in a large saucepan over medium heat until hot. Add the onion, garlic and cinnamon stick; sauté until soft but not brown, about 10 minutes, then add brown sugar, honey, vanilla beans. Season with cayenne pepper, nutmeg, salt and pepper. Add the heavy cream and broth (veggie or chicken) optional, bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick and add lemon juice.
  3. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheated.
  4. Top each serving with pumpkin seeds and Humboldt fog toasted crouton. Enjoy!

Squash Soup