Squash soup
- 1 butternut squash and 1 buttercup squash
- 2 big onions
- 1/2 c. butter
- paprika, kosher salt and ground pepper to taste
- 1 Tbsp brown sugar
- 1 1/2 c. chicken stock
- 1 pint heavy cream
Quarter and roast the squash. While it's roasting, , caramelize the two big onions, sliced, in a 1/2c of butter. Season the onions with smoked paprika, kosher salt, and ground pepper. When the onions are a golden brown, add the brown sugar, and let the onions finish cooking.
Add 1.5c of chicken broth and let it simmer a bit. As it cooks down, scoop out the roasted squash and add it to the pot. Add a pint of heavy cream, then hit the pot with a stick blender until it's velvet smooth.
Goes really well with a fresh, crusty bread.
Sweet Potato Pumpkin Dip
- lb pumpkin
- 1 lb sweet potato
- 1/2 stick butter
- 2 tbs molasses
- 1/8 cup white sugar
- 1 cup brown sugar
- 1 tbs nutmeg
- 1/2 tbs cinnamon
- 2 tbs honey
Cut the pumpkin into four pieces and roast the pumpkin pieces and the sweet potato in a 350 degree oven for one hour. After the pumpkin and potato are cooked and cooled puree them in a food processor. Melt the 1/2 stick of butter and in a large bowl mix the puree, melted butter and the rest of the dry ingredients. Mix well and serve as a dip or a side dish to a meal if you really want to.
Goes really well with graham crackers or gingersnap
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