Sweet Potato and Butternut Squash Soup

This might be my favorite soup recipe ever. It's easy and very healthy. If you buy the butternut squash pre-peeled/diced, this doesn't even take long at all!
I highly recommend an immersion blender for pureed soups. Pouring hot soup into a blender is never a good idea.


1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, white potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Original recipe here 

Ginger Molasses Cookies

IT'S COOKIE SEASON!!! I've been getting into the Christmas spirit this week, and I am especially excited for Christmas cookie season. I've seen a lot of houses with lights up already, and I walk past 2 different places selling Christmas trees when I walk to/from work (depending on which way I go). I love December/Christmas time - it's a good time to celebrate before the gloomy/wet months of January and February come along.

I have a lot of cookie recipes to come - as this blog was nonexistent during cookie season last year, I can post all of the recipes I use! This is definitely a favorite - and I have dough chilling in the fridge so I can make Chocolate Krinkles tomorrow!


1 1/2 sticks butter
1 cup sugar, pluc 1/2 cup for rolling
1 egg
1/4 cup molasses
2 3/4 cup all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 tsp cinnamon
1 tsp ground cloves

Preheat oven to 350 degrees Fahrenheit.

Cream butter and one cup sugar in a large bowl. (Easy method: melt the butter in the microwave and then mix in the sugar.) Add egg and molasses and beat until smooth. Add flour, baking soda, salt, ginger, cinnamon and cloves and stir until just combined.

Put the remaining 1/2 cup of sugar in a shallow bowl. Roll the cookie dough into tablespoon sized balls and roll in sugar. Place the balls about 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes until edges are cracked and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack (if you wish - no need for the wire rack step if you're lazy like me!).

Original recipe here 

Carrot Ginger Soup with Curried Almonds

 

Another great one from linden & rosemary. The curried almonds are the best part - so don't leave them out!


Carrot Ginger Soup with Curried Almonds
Serves 4

For Nuts
1/4 cup sliced almonds
1/2 teaspoon olive oil
1/2 teaspoon curry powder
Pinch of salt

For Soup
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
3 cups low-sodium vegetable or chicken broth
1 pound carrots, peeled and 1/2-inch sliced
1 tablespoon grated fresh ginger
Salt and cracked pepper
Light sour cream
Fresh parsley, for garnish

1. Toss almonds, oil, curry powder and salt in a small bowl. Toast in a small skillet over medium heat, tossing frequently, until light golden and fragrant. Transfer to plate and set aside.
2. Heat oil in a large heavy pot over medium-high heat. Add onions and cook, stirring often, until softened. Add garlic and cook 1 minute more. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender when pierced.
3. Remove from heat and transfer in batches to a blender (or puree using an immersion blender).  Season to taste with salt and pepper.
4. Ladle into bowls and garnish with curried nuts, a dollup of light sour cream and fresh parsley.

Original recipe here