Roasted Winter Squash Soup

Creamy and Savory Winter Squash Soup

On a cold and dreary night, there is no better dinner than soup!  This is easy and delicious. Grab your crockpot and you are ready to make a fabulous dinner with very little effort.  If you have an immersion blender, this will really help you to get the right texture.

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Yield: 6-8 hearty servings      Prep time: 30 minutes to prep, 3 hours to cook     Difficulty: EASY

Ingredients:

1 whole butternut squash
1 whole buttercup squash
2 tbs olive oil
1 large apple, peeled and quartered
1 large shallot, chopped and sauteed in butter until beginning to brown
1 large carton of chicken stock
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
1 tsp ground black pepper
salt to taste
1/4 cup 1/2 & 1/2 (can be eliminated to save calories!)

Toppings:
(use any one of these or combine as you like!)
Crispy pancetta or thick cut bacon crumbled
Sauteed portobello mushrooms (cooked until well browned and slightly crispy)
Asiago cheese
Dollop of Greek yogurt

Instructions:

1. Cut the squash into large chunks  and remove seeds (no need to peel). Cover the squash with olive oil. Roast on a rimmed sheet for 35 min at 350F.  Squash should be slightly tender an browned on edges.  Let it cool and scoop out the squash.
2. Put the squash and all other ingredients (except 1/2 & 1/2) into large crockpot. Add more water to cover ingredients if there is not enough liquid.
3. Cook on low for several hours (usually 3+)
4. Use immersion blender to puree soup.  Taste to adjust seasoning.
5. Add 1/2 & 1/2 if desired.

ENJOY!!!

Roasted Root Vegetables

Roasted Root Vegetables-the perfect side dish!

This side dish is colorful, tasty, and easy to make--all important factors at this busy time of the year.  I will be serving it with my Christmas ham because I love it and because the colors are so beautiful.

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yield: ~6-8 servings  prep time: ~15 minutes to prep veggies, 45 minutes to roast  difficulty: super easy

Ingredients:

1 peeled and cut butternut squash

1 peeled and cut buttercup squash

1 large bunch of carrots peeled and cut diagonally

3 sweet potatoes peeled and cut

1/4 cup honey

1 tsp ancho chili powder (or more if you like it spicy)

1 tsp garlic powder

11/2 tsp sea salt

Freshly ground black pepper

2 tbs sesame seeds

2 tsp chopped fresh rosemary

generous amount of olive oil

Instructions:

1. Prepare all veggies and put them in a large roasting pan
2. Add oil, honey, herbs and spices
3. Toss until veggies are well coated
4. If it seems dry, add more oil
5. Roast at 350 F for about 45 minutes
6. Stir several times during roasting
7. Veggies and sesame seeds should be browned and caramelized