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Winter Squash and Apple Soup with Sage and Curry
½ cup olive oil
About 3lbs butternut squash, peeled, cut into 1-inch cubes
1 onion, diced
2-3 cloves of garlic, roughly chopped
2 apples (tart, sweet or a combo), peeled, cored, and chopped
6-8 fresh sage leaves
2 T curry powder
8 cups Vegetable broth
6 oz. of cannellini (white) beans
1 cup of milk
salt and pepper to taste
In a large soup pot over medium heat, add olive oil and sauté garlic until soft about 3-4 minutes. Add squash, onion, apple, sage, and curry powder. Cook for about 5-10 minutes, stirring often and being careful not to scorch the bottom. Remove all but one sage leaf. Add broth and beans and bring to a simmer. Using a potato masher, mash vegetables. (a stick-blender or processor can also be used if available).
Cover, lower heat, and simmer for 30-40 minutes stirring occasionally. Add milk or half-and-half if desired, stir and warm through. Check seasonings. Serve at once. Makes about a gallon of soup so freeze some!
1 cup whole wheat flour
1 T sugar
2 t baking powder
½ t salt
½ tcinnamon or pumpkin pie spice
¾ cup milk
½ cup cooked mashed squash or pumpkin
2 T oil
Mix all dry ingredients. Mix all wet ingredients.
Mix dry and wet together. Cook on hot griddle and enjoy!
Fall Quinoa Pilaf
1 cup quinoa
1 T. olive oil
½ cup chopped onions
2 cloves garlic, minced
½ cup dried cranberries
1 small-medium sweet potato (¼-inch diced)
½ cup slivered almonds
salt to taste
freshly ground pepper
Bring 2 cups of water to a boil. While water heats up, toast almonds in dry pan on stove. Add quinoa to boiling water and cook for 12-15 min. until tender.
In frypan on medium heat, sauté cranberries, onions, garlic and sweet potato in olive oil until lightly carmelized. Transfer quinoa to a large mixing bowl. Gently fold in cranberries, sweet potatoes and almonds, Season to taste with salt and pepper. Season to taste with salt and pepper.
4 apples, peeled, cored, cut into ½-inch chunks
1 T lemon juice
2 T butter
½ cup raisins or dried cranberries
1T brown sugar
½ t cinnamon
Sprinkle apples with lemon juice and set aside.
Saute butter and raisins until raisin plump.
Add brown sugar and cinnamon, saute till brown sugar melts.
Add apples, saute until apples are tender.
Option: add with apples, ¼ cup nuts.
Winter Squash Chai Soup
2 T unsalted butter
¾ cup chopped white onion
1/8 t each of ground cloves, nutmeg, cinnamon, allspice, ginger, cardamom
3 cups (1-inch cubes) butternut squash
¾ cup chopped fennel
3 ½ cups chicken or vegetable broth
1 cup apple cider
½ cup whole milk
½ t salt
Melt the butter in a large soup pot over medium-high heat. Add the onions and cook, stirring frequently, until translucent, about 6 minutes. Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom. Cook until fragrant, stirring constantly, about 1 minute. Stir in butternut squash, fennel, chicken stock and apple cider. Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes. Take from heat and let cool. Blend the soup in small batches until a smooth puree is obtained. Return to pot and stir in milk and salt. Bring soup to a simmer. Adjust spices if desired. Serve hot.