Tasty and Easy Recipes

Ingredients:
4 tablespoons olive oil
2 large butternut squashes, halved, seeds removed
3 strips of kosher turkey “bacon,” or replace with kosher soy “bacon”
3 quarts low sodium vegetable broth
2 tablespoons Grade B Maple Syrup (the pure stuff, not the blend)
1 large onion, diced
1 garlic clove, halved
2 cloves garlic, minced
2 teaspoons chopped fresh sage (or 1 teaspoon dry)
Salt and pepper to taste

Method:
Preheat oven to 400°F.
Wrap the halved butternut squash in foil, exposing the top. Rub each with half a clove of garlic, and drizzle with 2 tablespoons olive oil, salt and pepper to taste. Roast until soft enough to be pierced with a fork.
Once cool, scoop out squash and discard skins. Set aside. In a large stockpot over medium heat, heat the 2 remaining tablespoons of olive oil, and saute’ the onion and garlic until soft and transparent.
Crumble the “turkey” bacon and combine well with the onion and garlic. Add squash, and stir well to loosen. Add maple syrup, and fold the mixture together well to combine. Add vegetable broth, combine, and bring to a light simmer.
Cover, and continue to simmer on low, for 45 minutes. Crumble in sage, and season to taste.
Using a hand-held immersion blender (a must have), thoroughly blend this soup until smooth, and then re-heat. Serve with a round of toasted bread floating in the middle of the bowl.

Ingredients:
3 onions, diced
3 butternut squash, cut up
3 sweet potatoes/yams, cut up
Salt and pepper to taste
Water
1 to 1-1/2 cups brown sugar (depending on taste)

Method:
In an 8-quart pot, fry onions and add vegetables, salt and pepper, and water to almost fill the pot.
Cook until the vegetables are soft (about 1/2 hour), hand blend and add brown sugar.

ngredients:
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1-1/2″ pieces
6 medium parsnips, peeled and cut into 1-1/2″ pieces
4 cups winter squash, cubed
2 servings cooking spray
3 cups fat-free real or pareve chicken broth
1/2 cup fat-free evaporated milk
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Method:
Preheat oven to 400°F.
In large roasting pan combine onion, carrots, parsnips, and squash; coat with cooking spray. Roast 15 minutes. Place vegetables in large pot; add broth and milk. Season to taste. Cook over medium heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use immersion blender in pot, and blend until smooth, about 4 to 5 minutes.