Butternut Squash Soup
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable stock
1 cup low-fat or full-fat sour cream
2 tablespoons butter
1/4 teaspoon cayenne
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
Salt and freshly ground black pepper
Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.
Let pan cool a bit for safety’s sake, then puree the mixture in a blender. Return the puree to the saucepan and turn the heat to medium-low. Stir in the cream, butter, cayenne and salt and pepper to taste. Cook, stirring until heated through (do not boil), then taste and add sugar and more seasoning if necessary. Keep warm over low heat. Serve with chives.
Serves four to six people.
Jon's Favorite Fruity Stuffing
It's really considered a “dressing” as it is cooked outside the bird. However, I always tell friends it’s a stuffing.
4 tablespoons butter
2 yellow onions, diced
1 Granny smith apple, peeled, cored and diced
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup chicken stock or water
4 sage leaves, finely chopped.
1 pound ground pork sausage or turkey
1 large egg
1 cup dried breadcrumbs
Heat oven to 325 degrees F.
Heat a large frying pan to medium-high heat, melt the butter and add the onions, apple and cook for 5 minutes. Add the apricots and cranberries, pour in stock and cook until stock is absorbed. Cool and mix with remaining ingredients and season with salt and pepper. Place mixture into pound loaf pan. Bake with turkey for 30-40 minutes or until your temperature probe reads 155 degrees.
Once your stuffing has cooled slightly, crumble it using two folks into your serving dish.