Butternut Squash & Sweet Potatoes?

Recipe for soup that involves the above, but not together please...it's winter i need soup for those dreary rainy days...i must be in ENGLAND!!!!

Butternut Squash %26amp; Sweet Potatoes?
BUTTERNUT SQUASH



1 butternut squash

salt

brown sugar (optional)



Cut 1 butternut squash in half (there is no need to peel}. Sprinkle salt and brown sugar onto the squash.



Be sure the oven is preheated to 350°F before placing in oven.



Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!
Reply:I don't have a recipe that involves those ingredients, but here is one of my favorites (my own recipe) for the cold months that are upon us. Both recipes together make a fantastic winter meal.



Lou's Minestrone Recipe



1 Package of Hot Italian Sausage

(2) 14.5 oz cans of Chicken Stock

(2) 14 oz cans whole tomatoes

(2) chopped onions

2 cups shredded cabbage

1 1/2 cups tomato juice

1 cup chopped carrots

1 cup sliced celery

1 TBSP fresh OR 1 tsp dry Basil

1/2 tsp Garlic powder

(2) 15 oz cans Great Northern Beans

(2) medium zucchini (sliced)

(1) 9 oz package frozen green beans (Italian style)

4 oz Pasta of your choice

Fresh Parmesan cheese



Place the sausage in a skillet. Put enough water in the skillet to reach the top of the sausage.

Cook over Med-High heat until all of the water is gone, then turn the sausages in the pan a few times to get a good char.

Remove the sausages from the pan and slice 1/4 inch thick.

Cut the tomatoes into 4 pieces (keep liquid).

Put stock, sausage, tomatoes (with liquid), onions, cabbage, tomato juice, carrots, celery, basil, and garlic powder, and Great Northern Beans in a big damn pot.

Bring to a boil. Reduce heat and simmer for 1 hour.

Add zucchini, green beans, and pasta.

Let simmer for 20 minutes.

Put some in a bowl and top with fresh parmesan cheese.





Lou’s Bruschetta Recipe



Seven Roma Tomatoes

Olive oil

1 ? Tsp Basil

? cup chopped purple onion

1 loaf of French bread

4 cloves of garlic



Chop the tomatoes and put them in a bowl. Sprinkle with extra virgin olive oil. Add the basil and onion and mix.

Place in refrigerator to chill.

Preheat oven to 350 degrees.

Slice the bread into ? inch slices. Brush the bread with extra virgin olive oil and the rub garlic over slices.

Place in oven until bread starts to get crisp.

Remove from oven and top with tomato mixture.

Serve as a side to the minestrone.



You can also add chopped red onion to the tomato mixture.

This meal goes great with a good bottle of Merlot (I recommend Sebastiani Cask) or Chianti.
Reply:2 recipes that couldn't be easier



Butternut squash soup

1 Butternut squash

1 Onion

2 or 3 cloves of garlic

Chicken or Veg Stock

Fresh Thyme or Rosemary

Freshly Grated Nutmeg

Salt and Pepper







Split one butterbut squash the long way and place flesh side down on an oiled sheet pan. You can also put a little water on the sheet pan.

Roast in a 450 degree oven until the flesh is cooked.

When the squash has cooled, scoop out the seed and discard. Next scoop the flesh into a bowl and set aside.



In a soup pot, sautee one large onion in butter with a few fresh sprigs of thyme or rosemary and 2 or 3 cloves of garlic. When the onions are translucent and aromatic add the squash from the bowl. Stir and then just cover the squash and onions with chicken or veg stock. Salt and pepper then let simmer for 20 minutes while stirring occasionally. Remove from heat and puree

in a blender. Return to soup pot and add a tiny amount of fresshly grated nutmeg. Check salt and pepper then enjoy!





Red Lentil and Sweet Potato soup



1 Sweet Potato

1 Onion

2 tbsp freshly grated ginger

2 or 3 cloves of garlic

2 green chiles (or however many you want)

2 tbsp of your favorite Madras Curry powder

1 cup of Masoor Dal (split red lentils)

5 to 6 cups of Chicken Stock, Veg Stock or water

Cilantro

Fresh lemon wedges

Salt and pepper



Cut the onions and sweet potato very fine. The lentils will cook in about twenty minutes so the vegetables need to be small so they cook as well.

Sautee the onions and sweet potato until the onions are translucent. Add the fresh ginger and chiles. Stir and cook for 2 minutes. Add the curry powder and coat the vegetables stirring for a minute or so. Add the lentils and 5 cups of stock. Simmer until the lentils burst, about 20 minutes. Very Important, do not add salt until the lentils are cooked. Remove from heat and pulse the soup in a blender. Return to pot and adjust seasoning. If soup is too thick add more stock. Add fresh cilantro and serve with lemon wedge. You could also top it with some fresh yogurt.
Reply:butternut squash %26amp; sweet potato risotto

This risotto would make a nice side-dish to a really great summer salad with garden fresh tomatoes and cucumber in it. Just remember that risotto is heavy - like pasta - so don't make your other course(s) too fatty or carb-laden.







ingredients:



1 average-sized butternut squash, peeled and chopped into 1" cubes

1 large sweet potato, peeled and chopped into 1" cubes

extra virgin olive oil (flavoured or plain)

kosher salt and freshly cracked black pepper

5 - 6 cups homemade chicken or vegetable stock

1 tablespoon olive oil

2 cups Arborio rice

1/8 cup chopped chives

1/8 cup chopped flat leaf parsley

? cup grated pecorino Romano cheese

salt and pepper to taste

? cup skim milk feta





directions:



1. Preheat the oven to 425 F. Place the squash and sweet potato on a baking tray and toss with oil, salt and pepper. Bake for about 25 minutes, or until soft. Set aside.



2. Place stock in a saucepan over medium heat and allow to simmer. Heat oil in a separate saucepan over medium. Add the rice and cook for about 1 minute, or until translucent. Add the stock, 1 cup at a time, and stir until stock is absorbed. Repeat until all or most of stock is used and rice is creamy and al dente.



3. Stir chives, Romano, pepper salt and squash and sweet potato through risotto (being careful not to break up the chunks of vegetable). Serve in bowls or small plates and top with feta, broken into small pieces.



Serves 4.





SWEET POTATOES AND SQUASH

For children to cook



Source: "The Children's Jewish Holiday Kitchen" by Joan Nathan



Servings: 6



1 pound acorn or butternut squash

1 pound sweet potatoes or yams

2 tablespoons vegetable oil

1/4 cup dried cranberries or cherries

2 tablespoons brown sugar

1 teaspoon ground cinnamon

EQUIPMENT:



Vegetable peeler

Sharp paring knife

Wooden spoon

Frying pan

Mixing bowl

Aluminum foil

Oblong casserole dish (about 9 by 13 inches)

DIRECTIONS:



Adult: Preheat oven to 3750. Peel the squash.



Child: Peel the sweet potatoes or yams. Then carefully cut both the sweet potatoes and squash into 1-inch cubes. Place most of the oil in the casserole. Add the sweet potatoes and bake, covered with aluminum foil, about 20 minutes.



Adult: Take out the hot dish from the oven and carefully remove the foil.



Child: Add the squash and the cranberries or cherries. Sprinkle the sugar and cinnamon on top and dribble with the remaining oil.



Adult: Bake uncovered at 3750 for 30-35 minutes, or until well browned. Serve over roast chicken or pot roast.



Note: If your family likes onions, add one, sautied in the oil until soft, to the sweet potatoes before baking.









Sweet Potato and Butternut Squash Soup



Portions: varies



Ingredients:

5-6 small sweet potatoes

1 butternut squash

1/2 cup chopped white onion

1/3 cup chopped green onion

olive oil

1 whole clove garlic, peeled

1/4 teaspoon cloves

bay leaves

rice milk

margarine or butter

raw sugar

salt



Instructions:

Cut the squash in half, remove seeds, and place face down in a baking pan. Bake at 400 degrees until soft, about 45 minutes to an hour. (The skin should be slightly browned and bubbling.) With a spoon, scoop the meat into a large mixing bowl.



While squash is baking, boil the sweet potatoes until soft. Peel and cut into small chunks. Add to the mixing bowl.



In a pan, brown garlic in olive oil. Add green and white onions and cloves and sauté until golden brown. Combine the mixture with the potatoes and squash, and sprinkle with salt, bay leaves, and raw sugar to taste.



In small batches, spoon the mixture into a blender and puree, adding water and rice milk for desired consistency: more rice milk will make the soup creamier; more water will dilute it.



Return the mixture to the pot. Heat, adding more seasoning as needed. Serve warm.







Even if you don’t use a slow-cooker, this mouth-watering soup--rich with beta-carotenes and nourishment from tender winter squash and sweet potato and enlivened with a little onion, thyme, and sage--is simple to make and beautifully satisfying.

INGREDIENTS



1 tablespoon olive oil

1 small yellow onion, chopped

1 celery rib, chopped

2 medium-sized sweet potatoes, peeled and diced

1 small butternut squash, peeled, seeded, and thinly sliced

4 cups vegetable stock

1 teaspoon dried thyme

1/2 teaspoon dried sage

salt and freshly-ground black pepper



1. Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.



2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for six hours. Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.



3. Working in batches, puree the soup in a blender or food processor, or directly in the slow cooker or soup pot using an immersion blender. Taste to adjust the seasonings and serve hot.



Serves 4 to 6.
Reply:Ive never seen sweet potatoes used in a soup or stew, but it is an interesting concept.



Not an hour ago, I saw a BBC Food program where butternut soup was the Halloween party food.



I found the following recipe on www.bbc.co.uk/food



Ingredients

1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes

2 tbsp clear honey

2 tbsp olive oil

1 white onion, chopped

2 cloves garlic, roughly chopped

110ml/4fl oz white wine

500ml/18fl oz fresh chicken stock (vegetarians may substitute chicken stock)

20g/? oz fresh basil leaves

20g/?oz fresh chervil

75ml extra virgin olive oil

150ml/5fl oz double cream

3 limes, juice and zest only

salt and freshly ground black pepper

50g/2oz crème fra?che

25g/1oz pine nuts, lightly toasted







Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Place the squash onto a baking tray and drizzle with the honey and olive oil.

3. Place in the oven to roast for 30-40 minutes, or until tender.

4. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.

5. Add the wine and stock and bring to the boil.

6. Simmer for about 3-4 minutes, then add the cooked squash.

7. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside.

8. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée.

9. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.

10. To serve, ladle the soup into serving bowls, then top with a dollop of crème fra?che. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil.