Cream of Butternut Squash and Sweet Potato Soup

This hearty, creamy soup is just the ideal fall treat with fresh, crusty bread or fried pita on the side. It makes a wholesome, fresh, delicious and satisfying lunch or dinner meal. You will probably like it enough to serve it as an appetizer when you have guests over for dinner. It is fast, easy and healthy! You could also make it as a vegetarian recipe.
Enjoy! ~ :D

Type: Soup

Serve With: Fresh, crusty bread or fried pita.

Prep Time: 10 min

Yield: Should serve 4 people as appetizer, or 2 people for dinner

Ingredients:

1 medium Butternut squash

2 small Sweet potatoes

1 large Onion

3 cloves Garlic

1/2 tsp Freshly ground cracked black pepper

1/2 tsp Sea salt

1 1/2 tbsp Olive oil

1 cup Heavy cream

1 1/2 cups Chicken stock

1 tbsp Brown sugar

1/8 tsp Nutmeg - Freshly grated is preferred.

1/8 tsp Ginger - You may use 1/2 tsp if it is freshly minced/grated.

1/8 tsp Cayenne pepper

1 Cinnamon stick

Instructions:

1. Preheat oven to 375 F.

2. Peel butternut squash, sweet potatoes, and onion, and scoop out of the squash seeds with a large spoon. Chop into 1′ chunks. Sprinkle with sea salt, freshly cracked black pepper, freshly grated nutmeg, ground ginger, and cayenne pepper, and drizzle with olive oil.

3. Combine these ingredients in a small roasting pan or oven proof dish, and roast at 375 F for 15 min, then reduce temperature to 335 F, and continue to roast until fork tender (~ 55 min).

4. 10 min before finishing roasting, sprinkle brown sugar over vegetables.

5. Combine roasted vegetables, chicken stock, and butter in a large soup pot, and use a hand blender to blend it to the consistency you desire. Add heavy cream and stir.

* Tip: If you like chunks in your soup, blend it less. If you like it completely smooth, blend it completely.

* Tip: Use a standing blender if you don't have a hand blender.

6. Heat soup until it is the temperature you desire (~ 5-8 min) and drop a cinnamon stick in soup pot during this time.

7. Take out cinnamon stick, and season with sea salt & pepper to taste.

8. Garnish with dollop of sour cream or creme fraiche, a nasturtium flower and a cinnamon stick. Beautiful!!!

9. Serve with crusty bread or fried pitas, and Enjoy!

I hope you enjoy this recipe...

Eat Deliciously!

My Links : Collie Breads Premium Beef

Three Cheese Potato Au Gratin

Ingredients:

½-cup Butter

½-cup All purpose flour

3-cups Milk

1-teaspoon Salt

1-small Onion, diced

10-cups (3 lbs.) Potatoes thinly sliced

1-cup (4 ounces) Shredded Monterey Jack cheese

1-cup (4 ounces) Shredded Cheddar cheese

1-cup (4 ounces) Shredded Parmesan cheese

Instructions:

Preheat oven to 350 degrees. Grease a 9x13-inch dish.

Melt butter over medium heat in a medium saucepan. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring often, until sauce is slightly thickened. Stir in salt.

Place half of the potatoes and half of onions in baking dish; top with half of the sauce and half of the cheeses. Repeat layers.

Bake 55 minutes or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

12 - ½ cup servings

Note: To spice this dish up another notch just substitute part of the cheese with Hot Pepper Jack cheese.

You can find this recipe and much more at Cristie's Cookin. Be sure and submit your favorite recipe for a chance to win a free"Gotcha Covered" apron. While you are at it check out Cristie's unique spices, Bling It, Ring It and Zing It. Last but not least real her thriller "11.11.11".

Related : Corn Stalk Buy Cheap Coffee K-Cups | LOWER Prices Premium Beef

An Amazing Scalloped Potato Recipe

Baked potato is relatively simple yet seemingly rare recipe, announced by those who can work, retain their delicious secret for themselves. Those days are long gone, when one of my favorite recipes shellfish potatoes, shows the most delicious recipes out there. There are several ways for potato scallops, including any addition of exotic ingredients like blue cheese for traditional dishes such as bacon. However, there are some important rules that must be followed whenTo bring to the creation of scalloped potatoes that aromatic smell and taste delicious.

The main ingredients are:



- 6 medium potatoes (about 4 cups)

- 2 cups milk

- 2 cups whipped cream

- Sale

- Pepper

- Butter



Some of the extras that are usually included in the baked potatoes, onions (which received a little 'flavor of assertiveness is), and common garden herbs such as parsley and chives on top ofCourt. There are also some extras you can add your favorite flavor. These extras include bacon (about 2 slices or 100g is needed), or different varieties of cheese such as Roquefort.

Simply cut the potatoes begin to cut into very thin slices or rub with a grater then layer of sliced potatoes in a baking dish safe. Next, mix the milk and cream together until a good consistency and pour it over the edge of the potatoes in the pot. Add some 'cheese onthe potatoes and sprinkle with salt and pepper, to do so. Pop the potato gratin in the oven to 350 ° F (175 degrees) until a golden on top. After baking, remove from oven, leave a few minutes, let cool and enjoy.

Well, if you want even more in the flavor of baked potatoes, I defiantly recommend the addition of bacon and onions in the mix. To prepare the bacon and onion potato gratin, you mustFor the first Chop the bacon into small squares (about ½ cm x ½ inch), then cut the onion, cut into strips. The best way these ingredients to the browned potatoes to add, is leading down a layer of potatoes, add the bacon and onion on top, then a second layer of potatoes on it. Mix the milk / cream and top with cheese, salt and pepper, pop in the oven and once it's cooked, you can taste the delicious baked potatoes per daycome.

One of the best baked potatoes is that even if you do not finish it all in one meal, usually even better after a day in the refrigerator (left in a sealed airtight container of course) taste. As if in a refrigerator, while a meat marinade left the same way, all the flavors of the cheese, bacon and onion mixture with the potato and the next meeting, it tastes better than ever, since all ingredients are mixed a singletasty meal.

Related : Leek Onion

How to Make Great Potato Salad

Having problems with potato salad? If so, you can be that there are simple steps to follow to do the hungry crowd. Many people still have a family recipe they were manufactured or make common mistakes on the way and frustrated. Not really difficult to make potato salad. These tips will help you put on the best way for everyone!

First, determine food, how many people potato salad. Remember, most kids turn their noses at the thought of somethingGone with the Wind, "with pieces of potato in it. But people usually pile on it alongside their other favorites, so they chose the proportion of children eating miss you. The same potato filling. Many portions are smaller than you think.

Take advantage of the pockets "of potatoes in the store, where the potatoes are medium in size. Large potatoes take longer to cook, so it must usually be reduced by half. Idaho Potato White has a great taste and cook well. Do error redpotatoes since they get too soft and turn mushy. Five potatoes will make salad for about 8 or 9 people. Then, just figure on half of a potato for each additional person over 9.

Next, bring a large pot of water to a boil. Tip.....Do NOT peel the potatoes. Just add them to the boiling water right out of the bag. Be sure to cut the big ones in half! Boil for about 20 minutes and when a knife sticks through them easily, they are done. Hold the warm potato under cool running water and the Peel the potatoes fall! All the flavor of the potato is in your potato salad.

While the potatoes are cool, chop half of a large white onions. In a large bowl, mix the onion, CA Start with 1 cup mayonnaise (I use Miracle Whip) 1 / 2 cup sweet pickles, 1 teaspoon. Salt and pepper. Then cut the potatoes as small as you want, and throw it at the top of the mixture. Mix well and add more mayonnaise as needed to ensure consistencyyou liked. I usually add more than 1 cup, before being finished. You can also replace non-fat products such as yogurt, sour cream, fat free or low-fat mayonnaise.

Another ingredient I like to add is chopped boiled eggs. I use 3 eggs in a batch-feed potatoes 8 or 9 people. The eggs do not last so get them muddy. Mix everything together and serve cold. Potato salad is even better if in the refrigerator overnight before serving. If you are neartime, it is still good to throw the bowl in the freezer for about 45 minutes to get cold quickly!

Potato salad is a favorite "crowd. After making potato salad you follow these simple steps, you can easily adjust the recipe for your taste. With these simple tips, not to make mistakes, like pulling all the flavor, cooking over potatoes, or the addition of ingredients that do not.

When I cook my potato salad, everyone wants my recipe! This recipe is not evenwritten anywhere, until now. So, do this recipe and enjoy!

Friends Link : Chop Onion Coffee Roast