Recipes provided by Christina
1 Butternut squash, medium size
2 sweet potatoes
3 carrots, diced
1 brown onion, diced
1.5 Tbl spoon ginger finely minced, or grated on micro-plane
1 tsp cinnamon
1 Tbl fresh thyme
salt and pepper to taste
Rosemary croutons ( dice rosemary bread, place in 350F oven for 5-7 min)
First, Preheat the oven to 400 F.
Peel and cut butternut squash in half lengthwise. Scoop out seeds. Cut each half into quarters to have 8 total pieces. Season with salt. Take one large piece of foil and put the squash in the middle. Take another piece of foil the same size as the first and lay ontop. Crimp the sides and all around to form a package and fully enclose the squash. Put on sheet pan.
Wash sweet potatoes, Prick a few times with a fork and place on same sheet pan.
Place sheet pan on middle rack. Cook until tender, about an hour – an hour 1/2. The squash will cook faster than the sweet potatoes. When the room starts smelling fragrant, check the oven.When the squash is cooked, take out and set aside. Once the sweet potatoes are cooked, scoop out flesh and set aside.
In a large pot, Turn the flame on medium. Add a little butter, enough to coat the bottom of the pan, and add the onions. Season with a pinch on salt, Add a 1/2 cup of water to the pot, turn the heat on low and slowly let the water evaporate with a lid half on.
When the water is completely evaporated and the onions are translucent, add the carrots, ginger, and thyme. Cook slowly with a lid, stirring every couple minutes until carrots are tender.
Once carrots are tender, Add roasted squash, cinnamon and sweet potato.
Add 2 1/2 cups water and bring to a simmer, stirring every so often. Blend with a hand held blender or blend in batches in a blender. Be careful not to overfill the blender. Only fill half way and blend until smooth. Add water to adjust consistency.
Season with salt and pepper to taste. If you desire, garnish with rosemary croutons, creme fraiche, and nutmeg.