Butternut Squash Soup (With cream)

 Ingredients ————————————————————————————————————————

  • 2  small butternut squash - peeled, seeded, cut into 1” cubes (about 3 lbs)
  • 1 1/2 tablespoons Avocado Oil / butter
  • 1 small onion, sliced
  • 3 cloves garlic
  • 2 sprigs fresh thyme (1/2 tsp dried)
  • 4 cups chicken stock
  • 4 - 5 small potatoes (finger potatoes)
  • 1 tsp chicken bouillon paste
  • 1/4 tsp ground cumin
  • 1/4 tsp ground allspice
  • 2/3 cup heavy cream
  • salt and ground black pepper to taste

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Broil the Squash at 550 F for about 5 to 8 minutes

Melt the oil / butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot oil / butter until the onion has softened (about 5 minutes). 

Add the squash, potatoes and chicken stock and paste; bring to a simmer and cook until the squash is tender, about 10 minutes . 

Season with cumin, allspice, salt, and pepper
remove from heat. 
Add the Cream.

Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree.  Or…. just use the Soup setting on the Blendtec and it does to for you.

Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.



Broccoli/Cauliflower Pasta

This makes a ton so feel free to half it!

Ingredients:
16oz of noodles
Salt
Pepper
Garlic powder
Onion powder
Rosemarry
1 cup vegetable broth
3/4 cup shredded Parmesan
3/4 cup shredded mozzarella 
2 tbs Olive oil
1 head of Broccoli chopped (frozen bags work great)
1 head Cauliflower chopped (frozen bags work great)
3 medium Potatoes (thinly sliced)

Preheat the oven to 425. Put parchment paper on 2 cookie sheets.  On one sheet place the chopped potatoes.  On the other sheet fill it up with frozen chopped up broccoli and cauliflower florets. Drizzle olive oil, Sprinkle rosemarry, salt, pepper, garlic and onion powder over the broccoli, cauliflower and potatoes. Place the sheets in oven and bake for 30 minutes or until your desired tenderness. 

Bring big pot of water to boil. Cook any sort of pasta you want (16oz). We prefer short spirals. Strain and set aside. 

Chop up one medium onion
Mince 3 cloves of garlic

Place a big sauté pan over medium-high heat and place 2 tbs of olive oil in there. Toss in the onions and sauté for 3 minutes. When onions are caramelized and sausage is cooked place in the garlic and cook for about 30 seconds. Pour in cup of vegetable broth. Dump in the broccoli/cauliflower/potatoes. Dump on 3/4 cup of Parmesan cheese and 3/4 cup of mozzarella cheese. Dump in the noodles and mix it all around and it eat it! Ha ha!