Easy and Delectable Butternut Squash Soup with Roasted Kale and Sweet Potatoes

When you need to throw something together for an easy lunch or dinner, you're gonna love this amazingly flavorful butternut squash soup with roasted sweet potato cubes and kale chips...it's sooo good and satisfying!

For a heartier soup, you could add cooked, crumbled chicken or turkey sausage.

                                   This Is So Flavorful and Sooo Good...

                                        I'll Have Another Bowl, Please!                                 

Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup!

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree?  Well, I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post.  Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different.  When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes!  For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch! 

                                             Sure to Guarantee...

                                        A Very Gratifying New Year!                           


Serves 5-6  (makes approx. 16/ea. 4 1/2" pancakes)

Ingredients

• 2 c. sifted all-purpose flour
• 1 c. sifted whole-wheat flour
• 3 TB light brown sugar
• 1 TB baking powder
• 1 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8th tsp. ground mace
• 1/2 tsp. salt
• 1 1/2 c. whole or 2 percent milk
• 1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
• 2 large eggs, slightly beaten
• 2 TB vegetable oil (I used canola oil)
• 2 TB apple cider vinegar 
• vegetable shortening for the griddle

Suggested Toppings

• Butter
• Maple syrup
• Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

Directions

1. In a large bowl, sift together all the dry ingredients and set aside.
2. In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
3. Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.
4. Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
5. Lightly grease the skillet or griddle with the shortening.
6. Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
7. Cook until the cakes are puffy, full of bubbles and the edges are cooked.  Turn once and cook until the other side is done or golden brown.  You can keep the pancakes warm in a preheated 250º oven as you cook:  Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
8. For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.
 

*Tip
You can freeze the pancakes for up to six weeks:  Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag.  Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper.  Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot.  This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.


Here's to a healthy, prosperous and Happy New Year!


Printable Recipe

Chunky, Creamy Corn Chowder

I have not always been interested in soup...I said I liked food I could sink my teeth into. With time, I grew fond of soup...when it's right!  Oh, this hearty recipe for corn chowder is so right and offers plenty of crunchy goodness!

My daughter has a talent for recognizing a good recipe when she sees one.  When she made this not long ago and I took home leftovers, I fell in love with it.  I found this incredible corn chowder somewhat addictive, and I ate probably three or four lunches and dinners of it in a row.  (I'm surprised I didn't have it for breakfast...wonder how that would've been?)  Now, you have to realize that was highly unusual for me; as I am not prone to enjoying much of anything consecutively (other than Gone with the Wind).

                                        Sink Your Teeth into This...                                    

                                              Oh, So Right!

As Adapted from Epicurious.com

Serves 8

Ingredients

• 1/2 c. 1/4" diced slab bacon (2 oz; rind discarded if necessary)
• 2 c. 1/4" diced sweet onion (14 oz - about 1 very large) such as Vidalia
• 1 c. peeled & 1/4" diced carrots (about 2 large - or make it easy & use baby carrots)
• 3/4 c. 1/4" diced celery (about 1 rib)
• 1 c. 1/4" diced red bell pepper (about 1 med. pepper)
• 1/2 lb (about 2 small) yellow-fleshed potatoes such as Yukon Gold, peeled & 1/4" diced
• 1/2 lb sweet potato (about 1 medium), peeled & 1/4" diced
• 5 c. reduced-sodium chicken broth (40 fl oz)
• 2 fresh thyme sprigs (brush the leaves from)
• 3 c. corn kernels from about 6 ears of corn (frozen corn kernels are fine)
• 1 1/2 c. heavy cream (I use half & half)
• 1 tsp. fine sea salt
• 1 tsp. fresh ground black pepper
• Thickener:  2 TB cornstarch & 1/2 c. cold water

• Garnish: 2 seeded and diced plum tomatoes and about 1/2 c. finely chopped fresh chives

Directions

1. Cook the bacon in a wide 6 to 8 qt. heavy pot over moderate heat about 5 minutes or until crisp, stirring frequently. Transfer the bacon with a slotted spoon to paper towels to drain. Add the onion, carrots, celery and bell pepper to bacon fat and cook, stirring about 8 to 10 minutes or until the onion is softened.
2. Add all the potatoes, broth and the leaves from the thyme sprigs.  Cover and simmer about 15 minutes or until the potatoes are just tender. Add the corn and cream.  To thicken, gently stir the cornstarch with the cold water and slowly stir into the soup until well incorporated.  Simmer the soup uncovered about 10 minutes (do not boil).  Add the sea salt and pepper and stir in the bacon.  
3. Garnish each serving with the diced tomatoes and chopped chives. This would be good with my Simple Side Salad with Avocado and Dixie Girl Makes Yankee Cornbread.  Enjoy!

Printable Recipe

                                        

Bon Bon's Chicken Soup with Matzo Balls

Friends have requested that I post this recipe today because it's so cold outside.  Chicken soup not only contains a number of beneficial medicinal substances, it is the ultimate comfort food in cold, wet weather.  The aroma, which permeates the home, wraps around you like a blanket and makes you feel warm and cozy.
                                           
                                     Bon Bon, I Think I Need Some...

                                     Chicken Soup with Matzo Balls!