Author: David Alley
Butternut Squash Soup
| Prep Time | 30 Minutes |
| Cook Time | 1 Hour |
| Servings |
Bowls
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Ingredients
- 1 2 LB Butternut Squash Peeled, deseed and cubbed
- 1 Medium Sweet Onion Halved and Peeled
- 3 Cloves garlic Skin on
- olive oil
- Salt
- Black Pepper
- 1 Pinch Ground Nutmeg Adjust to taste
- 1 Pinch Ground Clove Adjust to taste
- 2 Pinches Ground Cayenne Pepper Adjust to taste
- 4 1/2 Cups Vegetable Broth
- 2 TBSP Heavy Cream Can substitute coconut milk to make it vegan
- Shelled Roasted Pepitas (Pumpkin Seeds) Optional: For Garnish
- Sage Creme Fraiche Optional: For Garnish, Plain Creme Fraiche is also a good substitute can be used also
Ingredients
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Instructions
Roast Vegitables
- Preheat oven to 425
- Coat squash and onions with olive oil and salt and pepper
- Mix well with hands
- Place on baking sheet
- Roast at 425 for about 40 Minutes or until tender, turn once during cooking
- Remove from oven and cool
Puree
- Get ready to puree, if using a immersion blender (best option) add all ingredients to a large pot, if using a regular blender the next steps will need to be done in batches
- Add vegetable broth
- Add in spices nutmeg, cloves and cayenne
- Puree until a smooth consistency
- Taste add salt and pepper and adjust spices to taste
- Heat up soup on stove top over low to medium heat
- Add cream and stir to combine
- Serve with Pepitas and Sage Creme Fraiche for garnish
Mustard BBQ Sauce
Mustard Based BBQ Sauce Print Recipe Mustard BBQ Sauce Course Condiment Cuisine American, Southern Keyword BBQ, Sauce, Southern Prep Time 5 Minutes Cook Time 5 Minutes Servings Cups Ingredients 1/2 Cup Dijon Mustard1/4 Cup Yellow Mustard1/4 Cup Apple Cider Vinegar1/4 Cup Prosecco Wine Vinegar1/4 Cup…
Chili Seasoning
| Prep Time | 15 Minutes |
| Servings |
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Ingredients
- 3 TBSP Crushed Urfa Chiles
- 2 TBSP Paprika
- 1 TSP Cumin
- 1 TSP Onion Powder
- 1 TSP dried Parsley
- 1 TSP Dried Oregeno
- 1 TSP Garlic Powder
- 1 TBSP Ancho Chili Powder
- 1/2 TSP Ghost Chili Pepper Salt
- 1/2 TSP Cayenne Pepper
- 1 TSP Ground Coriander
Ingredients
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Sausage Gravy
| Servings |
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Ingredients
- 6 TBSP diced yellow onions
- 4 TBSP diced bell peppers
- 1 TBSP Butter
- 4 TBSP Flour
- 1/2 LBS sausage
- 3 Cups C hot chicken stock
- 1 Cup C heavy cream
- To Taste Salt
- To Taste Black Pepper
- To Taste Hot Sauce/Tabasco your favorite hot sauce traditionally Tabasco is used
Ingredients
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Instructions
- Crumble the sausage into the hot butter fat and sauté until it begins to brown.
- Stir in the onions and peppers and cook tender.
- Turn down heat and stir the flour into the fat and cook on low for 3 to 4 minutes.
- Slowly add the hot chicken stock and bring to a simmer for 5 minutes.
- Stir in heavy cream.
- Season with the salt, pepper and Tabasco.
Recipe Notes
This recipe was borrowed form Hominy Grill Charleston, South Carolina. It was excellent however is now closed but they still have some recipes and a cook book for sale on their website.
https://hominygrill.com/recipes/
https://shop.hominygrill.com/
