Turkey & Squash Soup

INGREDIENTS:

• 2 Teaspoons Canola Oil
• 2 Leeks, Rinsed and Chopped
• 1 Red Bell Pepper, Chopped
• 3 Cloves Garlic, Minced
• 4 Cups Chicken Broth
• 1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
• 2 Teaspoons Dried Thyme
  
• 1-1/2 Teaspoons Ground Cumin
• 1 Pound Turkey Cutlets, Cut into 1/2-By-2-Inch Strips
• 2 cups Frozen Corn
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
  
• Fresh Ground Pepper to Taste
• Cilantro to Garnish
  

DIRECTIONS:

• Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Stir in broth, squash, thyme and cumin, cover and bring to a boil.
• Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
• Add turkey and corn, return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
• Add lime juice, crushed red pepper, season with salt and pepper, and garnish with cilantro.
  
• Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.

Curried Apple Squash Soup

INGREDIENTS:

• 4 Tablespoons Butter
• 1 Large Onion, Chopped
• 2 Stalks Celery, Diced
  
• 1 Clove Garlic, Minced
• Coarse Sea Salt, To Taste
• 1 Tablespoon Curry Powder
• 2 Cup Butternut Squash, Chopped
• 2 Large Honey Gold Apples, Peeled, Cored & Chopped
• 3 Cups Apple Cider
• 1 Cup Water
• 1 Cup Heavy Cream
• Fresh Ground Black Pepper, To Taste
• Sriracha Sauce, To Taste

DIRECTIONS:

• Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  
• Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
• Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
• Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
• Cool slightly, then puree in a blender until smooth.
• Stir in cream and season with fresh pepper.
• Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.

Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

INGREDIENTS:

• 3 Large Acorn Squash
• 1/4 Cup Olive Oil
• 2 Large Leeks
• 1 Large Eggplant
• 6 Large Plum Tomatoes
• 2 Medium Zucchini
• 6 Large Garlic Cloves, 3 Pressed, 3 Halved
  
• 1-1/2 Cups Milk
• 1 Lemon
• 2 Teaspoons Fresh Thyme, Chopped
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Ancho Chile Powder
• 1 Teaspoon Cumin
• 2 Large Red Bell Peppers
• 1-1/2 Tablespoons Butter
• 1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

• Preheat oven to 425 degrees.
• Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
• Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
• Remove from oven, turn over and let cool.
• Chop white and green parts of leeks, finely to make 3 packed cups.
• Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
• Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
• Add eggplant to skillet and cook over high heat for 5 minutes.
• Add zucchini and cook for 5 minutes.
• Add tomatoes and cook for 5 minutes.
• Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
• Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
• Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
• Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
• Cover pan, reduce heat to low and simmer 15 minutes, until soft.
• Transfer contents to a blender, along with butter, and process until smooth.
• Transfer back to saucepan and add salt and pepper to taste.
• Remove squash from oven, reheat sauce (if needed), and pour over each squash.
• Sprinkle each with a little more parmesan and serve.

This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!

This recipe was written by Rozanne Gold.