BREAKING BREAD

ON THE MENU FOR FALL: A GENIUS FOCACCIA HACK, A SUNFLOWER-GOLD SOUP, A CRISP SALAD, AND THE SWOOPIEST CHOCOLATE FROSTING.

- RECIPES SHELLY WESTERHAUSEN WORCEL

MAIN COURSE

APPLE, CHEDDAR, AND SWEET POTATO SOUP

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium. Add ½ cup chopped onion; cook until softened, 5 to 7 minutes. Add 3 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon salt; and ¼ teaspoon black pepper. Cook 30 seconds. Add 5 cups cubed peeled sweet potatoes (1½ pounds) and 1 cup chopped peeled apple; toss to coat. Add 4 cups low-sodium vegetable broth or chicken broth. Bring to a boil; reduce heat. Cover and simmer until sweet potatoes and apple are tender, about 30 minutes.

Remove from heat. Stir in 1 teaspoon cider vinegar. Blend soup until very smooth using an immersion blender or by transferring in batches to a blender. (Return soup to pot, if removed.) Stir in 1½ cups shredded cheddar cheese (6 ounces) and ¼ cup heavy cream until cheese is melted. If you like, garnish bowls with smoked paprika and/or black pepper.

BREAD

SHORTCUT FOCACCIA

Place 1 pound