In the Nick of Time

DEAR SOS: Would it be possible for Chef Marc Cohen of 230 Forest Avenue Restaurant in Laguna Beach to share his recipe for Butternut Squash Soup? I thought it was wonderful.

MARIANNE

DEAR MARIANNE: We asked and received this recipe just in time for holiday season cooking. According to the chef, the soup can be prepared up to three days in advance.

230 FOREST AVENUE RESTAURANT BUTTERNUT SQUASH SOUP

1 large or 2 small butternut squash, peeled, seeded and cubed

8 cups chicken stock

1/2 teaspoon olive oil

1/2 onion, diced

1 Granny Smith apple, peeled and diced

1/4 cup honey

Pinch nutmeg

1/2 teaspoon cinnamon

Salt

White pepper

Creme frai^che, optional

Bring squash and chicken stock to boil in large pot. Heat olive oil in skillet and saute onion and apple until onion is translucent, about 5 minutes. Add to squash and simmer until squash is soft, about 1 hour.

Remove from heat and add honey, nutmeg, cinnamon and salt and white pepper to taste. Puree soup in batches in blender or food processor until smooth. Serve soup plain or with dollop of creme frai^che if desired. (Add small amount of honey to creme frai^che for added flavor.)

10 servings. Each serving:

82 calories; 652 mg sodium; 1 mg cholesterol; 1 gram fat; 14 grams carbohydrates; 4 grams protein; 0.51 gram fiber.

Sweets for the Sweet

DEAR SOS: I’d like to have a recipe for sweet potato casserole for holiday cooking.

CLAIRE

DEAR CLAIRE: Here is one of many sweet potato casserole recipes popular with readers.

SWEET POTATO CASSEROLE

4 or 5 sweet potatoes

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 cup brown sugar, packed

2 tablespoons butter, plus extra for greasing dish

1/4 cup orange juice

Grated zest of 1 orange

Dash pepper

3 tablespoons rum

1/2 cup chopped walnuts or pecans

Bake sweet potatoes at 450 degrees until knife inserts easily, about 40 minutes. Remove and cool.

Peel and mash potatoes. Add salt, cinnamon, nutmeg, ginger, brown sugar, butter, orange juice, zest, pepper and rum and mix well. Turn into greased baking dish and top with chopped nuts as desired. Bake at 350 degrees 20 minutes.

6 servings. Each serving:

372 calories; 267 mg sodium; 10 mg cholesterol; 11 grams fat; 62 grams carbohydrates; 5 grams protein; 2.33 grams fiber.

* Chris Weisberg cup, above right, from Freehand, Los Angeles.