Baby Squash and Carrot Soup
1 c maple glazed carrots (I also add a tiny splash of aged balsamic vinegar to the glaze)
6 roasted baby squash halves - skin removed (split in half, cover with olive oil and savory herbs and roast at 350F for 45 min)
2 c milk 2%
1 tsp ginger
1/2 tsp cumin
1/2 tsp all spice
1 tsp cinnamon
salt & pepper
special equipment: immersion blender
1) In a large pan, heat the milk over a medium flame.
2) Add the squash pulp and carrots and let come to a simmer
3) CAREFULLY! Remove from heat and blend till smooth
4) Add seasoning
I also recycled my stuffing into croutons by spreading it out onto a cookie sheet and baking at 350F for 15 min
Stuffing:
1 loaf brioche loaf - cut into 1" cubes, covered in olive oil and toasted for 15 min
4 tbsp butter - melted
1 c carrots - sliced
1 c onion - diced
1 c red bell pepper - diced
2 c mushrooms - chopped1 tbsp fresh sage - minced
4 cloves garlic - minced
3 sprigs thyme
2 sprigs rosemary
1 c walnuts
1 c vegetable broth (or chicken broth)
1) In a pan with some oil, saute the onions, peppers and carrots until soft.
2) add mushrooms and allow all moisture to evaporate
3) In a large bowl - mix together melted butter, bread cubes, vegetable mix, herbs and walnuts
4) Place in a large buttered casserole dish and add broth
5) Cover with foil and place in oven 350F for 35 -40 min - remove foil for last 10 min or so to brown top
