Roasted Butternut Squash Soup
Source: allrecipes.com
Ingredients:
• 1 large butternut squash, peeled and cubed (seeds removed)
• 2 potatoes, peeled and chopped
• 3 tbsp. extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 1 onion, chopped
• 1 stalk celery, thinly sliced
• 1 large carrot, chopped
• 1 tbsp. fresh thyme, plus additional thyme for garnish
• 1 qt. low sodium chicken broth
Directions:
1. Preheat oven to 400˚. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season with salt and pepper. Roast until tender, about 25 minutes.
2. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery and carrot. Cook until softened, about 7 to 10 minutes. Season with salt, pepper and thyme.
3. Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using a blender (or immersion blender), blend soup until creamy.
4. Serve garnished with thyme.
Total Time: Prep: 15 minutes. Cook: 40 minutes. Yield: 4 Servings.
Holiday Cranberry Sauce
Source: allrecipes.com
Ingredients:
• 4 cups fresh cranberries
• 1 ½ cups water
• 5 whole cloves
• 5 whole allspice berries
• 3 cinnamon sticks
• 2 cups white sugar
Directions:
1. Place fresh cranberries and water in a medium saucepan over medium heat.
2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
3. Cook until cranberries start to burst, about 10 minutes.
4. Stir in sugar and reduce heat to low. Continue cooking for about 5 minutes, or until sugar has dissolved. Remove from heat and allow to cook. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.
Total Time: Prep: 5 minutes. Cook: 15 minutes. Additional: 8 hours.
Yield: 16 Servings.
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