Butternut Squash Soup

Tried it: NOT YET...


Butternut Squash Soup
Ingredients:

Butternut squash
Canola oil
Curry
Tumeric
Cinnamon
Celery
Onions
Carrots
White wine
Water or chicken broth
Cream
Apple cider vinegar
Roasted pumpkin seeds

Preparation:

• Peel & cube butternut squash
• Toss in canola oil, curry, tumeric, & cinnamon
• Roast until golden brown & soft
• While roasting: chop celery, onions, carrots. Sweat in oil until soft - don't brown.
• Deglaze with white wine, add water or chicken broth to cover
• When sqush & veggies are finished, mix together in pan
• Blend with stick blender (emulsifier)
• Simmer 20-25 minutes
• Remove from heat
• Add cream & blend again
• When ready to serve, add apple cider vinegar, blend & serve
• Top with roasted pumpkin seeds

Pattigeorge's Hashed Brussels Sprouts

Source: Pattigeorge's, Longboat Key, FL
Restaurant Website

Tried it: YES

My thoughts: Quick, easy, & delicious. I've made it without the garlic as well.

Ingredients:

2oz olive oil
1# Brussels sprouts shredded
1 tsp. poppy seeds
1/2 lemon
1 tbsp roasted garlic purée
2 oz butter
Kosher salt and pepper

Preparation:

In a sauté pan on high heat add the olive oil and when it starts to smoke add the Brussels sprouts. Toss in pan to start them browning, add the poppy seeds, salt and pepper, butter, lemon juice and roasted garlic. Serve immediately.