As the autumn air grows crisper, so too does our craving for the quintessentials of the season: fire pits, s'mores, soups and a special spirit in our cups. We asked Alston and Leigh, the entertainers extraordinaire behind Habitual Hostess, to show us some simple ways to share that fall festivity with our favorite people—right in our very own backyard.
The result? A warm fire crackled, friendships kindled, fall foods were enjoyed and a new seasonal cocktail, The Pineapple Toddy, was created. Find all the pictures and details below. Cheers!
1 oz Malibu
1 oz dark rum
1 oz apple cider
.5 oz lemon juice
.5 oz pineapple juice
2 oz water
Combine all ingredients in a sauce pan and warm over low heat. Garnish with apple slices and cinnamon sticks.
Curried Butternut Squash Soup
2 Tbsp. Olive Oil
2 Tbsp. Curry Powder
1/2 tsp. cumin
1/2 tsp. turmeric
Fresh Ground Pepper
1 medium onion, chopped (about 2 c.)
4 cloves of garlic, peeled and sliced
1 Tbsp. minced ginger
2 lb. butternut squash, peeled and chopped, about 5 c.
3 c. chicken or vegetable broth
1 14 oz can of coconut milk
Heat the oil in a large heavy bottomed pot over medium heat. Add the curry powder, cumin and turmeric and let the spices toast for about one min. Add the onion and 1 tsp. of salt, sauté for about 7 min., until softened. Add the ginger and garlic and cook for an additional min. Add the butternut squash and toss to coat. Add the broth; bring to a boil, then reduce to simmer. Cover and simmer for about 20 min., until the squash is very soft. Use an immersion or standard blender to puree until smooth. Whisk in the coconut milk and the juice from one lemon. Add salt and pepper to taste. Top with cilantro and pumpkin seeds to serve.