Butternut squash soup & cranberry broccolini

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Butternut Squash Soup:

Potion ½ Gallon

3-lbs. butternut squash-roasted & peeled
3-Tbsp. garlic
2-Tbsp. shallots
3-carrots-peeled & chopped
6-stalks celery chopped
1-large yellow onion chopped
½- quart cream
2-cups white wine
¼ -cup olive oil
1-Tbsp. allspice
½ -Tbsp. cinnamon
½ cup butter

Salt & Pepper to taste

Procedure:
1. Sauté garlic, shallots, carrots, celery, onion &  ½ cup butter
2. Add white wine and spices and cream, simmer for 45 minutes
3. Take roasted and peeled squash and blend until smooth
4. Fold squash into cream and simmer for 10 minutes

Serves 8

Cranberry Broccolini
3 bunches of broccolini (steamed)
2 cups chopped cranberries
1 Tbsp. chopped garlic
2 Tbsp. pickled ginger
2 Tbsp. chopped shallots
1 Tbsp. olive oil
1 cup cranberry juice
½ cup brown sugar
2 Tbsp. orange juice concentrate
Salt and pepper to taste

Procedure
1. Sauté garlic, shallots, ginger, cranberries  in olive oil for 5 minutes.
2. Add juice, sugar, OJ concentrate and reduce by ½.
3. Stir in a slurry of 1 Tbsp. cornstarch and cranberry juice.
4. Toss in the broccollini and simmer for 3 minutes. 
5. Serve and enjoy.