Winter Squash Soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
* When I made this, I didn't notice the second calling for acorn squash! oopsy! I only did 4 cups of butternut squash! The end calls for sugar to be stirred in, but there was no mention of sugar in the recipe, so I added 1/4 cup of brown sugar. It was super tasty soup, even with my mistakes! :)
Makes 10 servings
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
*Disclaimer: Unlike Steph's beautifully photographed foodies, I did not take these pictures, I stole them from the interweb where I got the recipes. Just keeping it real with full disclosure.