Roasted Butternut Squash and Sweet Potato Soup


Roasted Butternut Squash and Sweet Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Yield: ~2 quarts
 
When the weather cools, a bowl of hot soup is a lunch or dinner favorite. Fall and winter bring delicious squashes and hearty root vegetables in abundance. You can make a particularly tasty soup by roasting your vegetables and pureeing them with some broth to achieve the consistency you like. The quantities of the vegetables can be adjusted and even the choice of vegetables can vary. In the base recipe here, I have used butternut squash, sweet potatoes, and a yellow onion, but you can change up the taste a bit by adding garlic, carrots, other squashes, or even something more exotic such as a small beet. If you use vegetable broth and leave out the sour cream garnish, this recipe will meet the guidelines for being vegan.
Ingredients
  • 6 cups butternut squash cut into ~1 inch dice
  • 4 cups orange yams or sweet potatoes cut into ~1 inch dice
  • 1 large onion cut into ~1 inch dice
  • 2 to 3 tablespoons of olive oil
  • 2 14.5 ounce cans of vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (a microplane works well for this)
  • Salt and freshly ground black pepper to taste
  • Diced red pepper for garnish (optional)
  • Celery leaves or parsley leaves for garnish (optional)
  • Light sour cream thinned with a bit of milk or water for garnish (optional)
Instructions
  1. Pre-heat the oven to 450 degrees F. Line a 1/4 sheet pan or a large baking pan with aluminum foil. Place the vegetables in a large bowl and stir to mix. Drizzle with the olive oil, sprinkle with ~1 teaspoon of salt, and mix to coat all of the vegetables evenly. Pour into the lined baking pan and distribute the vegetables into an even layer. Roast in the oven for 30-40 minutes or until the vegetables are tender and are beginning to brown at the edges. Remove from the oven. At this point you can use a standard blender to puree batches of the vegetable mixture with the broth and spices or you can use an immersion blender. In either case, you transfer the mixture to a sauce pan (3 quarts or larger) so that you can heat it to serving temperature. If you would like a thinner consistency, add additional broth or water. Taste and adjust the seasoning. Pour into serving bowls and garnish with a sprig of parsley or celery leaves, diced red pepper or some sour cream. An especially attractive way to use the sour cream is to use a small spoon to distribute dots of thinned cream in a circle. Use a toothpick to drag a line connecting through the middle of all the dots to make a pretty pattern.

Turkey and Potato Curry Pockets


Turkey and Potato Curry Pockets
Author: 
Recipe type: Main dish, Entree, Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12 pockets, Serve 2 per person
 
These pockets turn leftover turkey or chicken, mashed potatoes and perhaps even leftover vegetables into a meal you would enjoy even if you had to start from scratch. The curried potato mixture is similar to what you might find in an Indian samosa, but these are baked in a pastry pocket instead of being fried. You can make your own pastry or use the packaged ones you find in the refrigerator case in the supermarket. You can store the unbaked pockets in the freezer for up to 2 months by placing them on a baking sheet and freezing them until they are firm enough to transfer to a freezer-weight plastic bag. Bake the frozen pies at 375°F for 30 to 45 minutes.
Ingredients
  • 2 Tbsp butter
  • 1 cup onion, diced or chopped finely
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons curry powder
  • 2 cups mashed potatoes
  • 1 cup frozen peas
  • 1 1/2 cups diced roasted turkey or chicken
  • 3 refrigerated rolled pie crusts
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 400 degrees °F. Line a baking sheet with a non-stick silicone sheet such as Silpat or parchment paper. Heat the butter in a large non-stick skillet over medium heat. Add the onion, curry powder, salt and pepper and cook, stirring occasionally until the onion is golden brown and softened. Take off the heat. Add the mashed potatoes, peas and turkey.
  2. Unroll the pie crusts and cut each into 4 quarters. Divide the potato/pea/turkey mixture into 12 portions and place them on the dough, covering one half of each piece of dough. Fold the dough over the filling. Use a fork to press the edges to seal them and leave a decorative edge. Put the pies on the baking sheet. Brush with the beaten egg and bake until golden brown, 15 to 20 minutes.