Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Spicy Sausage Dip

YOU NEED:

1-16oz of Pork Sausage, such as Jimmy Dean (reg. or hot)

2-3 medium Jalepeno, minced

5 medium Mushrooms, chopped

1-8oz. package of Cream Cheese (I use fat free)

Crackers and/or Chips of choice




In a large skillet, on medium heat cook the sasauge breaking it down into small chunks.  Once fairly cooked through, drain. (I usually rinse the grease out) Set aside. In the same skillet add jalepenos and mushrooms and heat till softened. Return the sausage back to skillet and finish cooking to desired doneness.  Add the cream cheese in chunks, melting and mixing it into the mixture, do this till mixture is coated well with cream cheese. Serve warm.

* To omit the "spicy", leave out the jalepenos and you can also try adding a can of diced tomatos

This recipe is similar to the "Stuffed Jalepenos & Mushrooms" ... but a lot LESS time consuming and easier... still very good and a great hit for parties.

Stuffed Jalepenos & Mushrooms

YOU NEED:

10-15 medium size Jalepenos, cut in half and seeded

AND/OR
25-30 medium size Mushrooms, cleaned and gutted to just the "caps"
1- 16oz. pork sausage, such as Jimmy Dean (I use half regular & half hot)
1- 8 oz. package of Cream Cheese

Preheat oven to 350

In a large skillet cook sausage over medium heat, breaking up the meat into the smallest chunks you can and stirring frequently. Once fairly cooked all the way, and moist. Drain the grease. (I rinse to release more fat) Transfer back to the pan and add the cream cheese in cut up pieces. Melt the cream cheese into the sausage and mix up well. Let cool, untill cream cheese thickens back up for stuffing.

Stuff a heaping mound into the halves of jalepenos, and/or caps of mushrooms, then place them out on a cookie sheet. 

Cook untill desired tenderness of the jalepenos and/or mushrooms.  I like them fairly soft and cooked throughly.  Estimate of 25-35 minutes. (warning the less you cook the jalepenos, the hotter they will be)

Serve right away...best when hot/warm.

This recipe was discovered from friends, and has been a huge hit for such a simple preperation... and there many things you can add to give it more flavor and character.