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fall

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

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Pumpkin Waffles

Happy last day of the summer! This means pumpkin season officially starts tomorrow and these pumpkin waffles are a great start to a fall morning!

Ingredients:
1/3 c pumpkin puree
1 cup bisquick or other waffle/pancake mix
1 cup oats
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Mix all ingredients until fully combined. If you have pumpkin spice, 1 teaspoon can be substituted for the spices (cinnamon, cloves, ground ginger). Pour batter into waffle iron until full, and cook for 5-8 minutes depending on the size of your waffle iron. Serve topped with maple syrup or honey!

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