Soup and Salad...Well, Sorta

Last night Kelly, Joey, Chris, Alex, Glen and I converged at my place for a eight course holiday meal. We had a great time but I had just a bit too much Champagne. Everything turned out pretty well. The roasted butternut squash soup, the lobster tail, the creamed spinach and the lemon rosemary sorbet intermezzo were the hit of the menu. Today I am sharing with you a couple of recipes from last night. Enjoy!


Roasted Butternut Squash Soup (makes 6 to 8 servings)

1/2 pound butternut squash, halved lengthwise, seeded
1 tablespoon butter
1/2 cup onion sliced thinly
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
1/2 teaspoon white pepper
3/4 cup heavy cream, divided
Fresh Thyme leaves for garnish

Spray 13 x9 x 2-inch glass baking dish with vegetable oil spray. Place butternut squash with cut side down in prepared dish. Pierce with a knife several times. Bake at 400° until tender, about 35 minutes. Remove from oven, scrape the butternut pulp into a bowl; discard the peel.

In a large saucepan melt butter over medium high heat, sauté the onion and garlic stirring constantly for 3 minutes. Add chicken broth, roasted butternut squash pulp, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return butternut squash soup mixture to the saucepan stirring constantly over medium heat, do not boil, until heated through and serve.

Creamed Spinach (makes 6 to 8 servings)

1/4 cup unsalted butter
3/4 cup minced yellow onion
1 1/4 tablespoons minced garlic
teaspoons coarse salt
1 teaspoon freshly ground black pepper
3/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 1/2 cups half-and-half
2 1/4 pounds chopped frozen spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese

In large saucepan, melt butter over medium-low heat. Add onion and garlic; sauté for about 10 minutes, or until onion is translucent. Stir in salt, pepper and nutmeg.

Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil. Whisk continuously 6 to 8 minutes, or until mixture thickens.

Remove pan from heat. Using a blender, blend sauce for 1 to 2 minutes or until smooth. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.

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