Roasted Butternut Squash Soup

This is one of my favorite fall recipes! It is quite simple to make and it smells like fall, which I have been craving since I don't get to experience the fall here in Sunny Florida. I like to bake homemade french bread (earlier post) to dip into the soup. It is so yummy!

Roasted Butternut Squash Soup
Adapted from Barefoot Contessa Back to Basics.

For the Soup:
3-4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tbs olive oil
Salt and pepper
2-4 cups chicken stock
1/2 tsp curry powder (I choose not to use the curry)

Directions:
Preheat oven to 425 F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 tsp salt and 1/2 tsp pepper. Divide squash between 2 sheet pans and spread it in a single layer. Roast for 35-45 minutes, until very tender.

Meanwhile, heat chicken stock to a simmer. When the vegetables are done, coarsely blend in a food processor or blender with some chicken stock. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and 1/2 tsp pepper. Taste for seasonings and serve.

*I usually half the recipe if it is just for me and Bubba.

Sweet Potato and Black Bean Chili

This has become a favorite of ours over the years. I often try to cook vegetarian and this recipe is a fabulous vegetarian chili. For added texture, I first put cooked brown rice in the bottom of the bowl and then ladle in the chili. It is delicious!

Sweet Potato and Black Bean Chili

Ingredients:
2 tbs olive oil
1 small onion, chopped
1 sweet potato peeled and diced
2 garlic cloves, minced
1 tbs chili powder
2 tsp ground cumin
1/4 tsp ground chipotle chili
1/8 tsp salt
1 1/3 cups water (I often use chicken or vegetable stock)
1 can black beans, rinsed
1 can diced tomatoes
2 tsp lime juice
2 tbs chopped cilantro

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt. Stir until fragrant, about 30 seconds.

2. Add water, bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until potato is tender, about 10-12 minutes.

3. Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

4. Serve over cooked rice.