Sage and Butternut Squash Soup
2 lbs Cubed Squash
3 Small Onions, Diced (or Shallots)
1-2 TBSP Fresh Sage Leaves, chopped
1 Pint Sliced Carrots
5 Cups Chicken Broth – low sodium
4 Small Garlic Bulbs, peeled & diced
Allspice – to taste
Sea Salt – to taste
Pepper – to taste
2 tbs Butter
Melt butter in bottom of soup pot, stir in Sage. Simmer for 1-2 min, add Onions, saute for 2 more minutes. Add Carrots, saute 4-5 minutes. Add Garlic and Salt. Saute for 2 additional minutes, add Chicken Broth and Squash, simmer until Squash Cubes are soft, about 45 minutes (I had to add one cup of water to keep it from boiling down too much.) Puree with stick blender, until finely blended. Add nutmeg and pepper, salt if needed. Serve hot in bowls with dollop of sour cream and freshly baked rolls. (Perfect for sore throats and achy bodies)
Variations:
-Add cooked, diced Bacon Bits or Prosciutto to Garnish
-Serve with dollop of Cream Cheese, or Mascarpone Cheese instead of Sour Cream
-Substitute 1 cup of Chicken Broth with Apple Cider to sweeten it up
-Mix Butternut and Spaghetti Squash to mix flavors, (whatever is available)
-After sauteing your vegetables, everything can be thrown into a large crock pot and left to slow cook all day. After wards just stick blend and serve!
Bag of Baby Spinach Leaves (about 8 oz)
1/2 Cup Dried Cranberries
1 Cup Crumbled Gorgonzola Cheese (Blue Cheese also works)
1 Cup Salted Sunflower Seeds
Mix together in a large salad bowl, toss and serve with dressing of choice
Dressing:
3 Tablespoons Lemon-Flavored Olive Oil (or 3 TBSP of regular Olive Oil and 1/2 tsp grated lemon peel)
1 Tablespoon Balsamic Vinegar
Salt and Pepper
Mix well in small bowl with fork until blended, toss with salad.
Variations:
-Throw in Walnuts/Pecans for a hearty crunch
-I've also use Poppyseed Dressing I found at the store (very tasty!)
These two together with some freshly baked bread will make a fine meal to share while the snow falls and the wind howls! Have a great Thanksgiving!
