Christina's Butternut Squash Risotto

adapted from Williams-Sonoma

4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)

1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste

In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.

In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.

Christina's Kale and Roasted Vegetable Soup

from Simply Recipes by Elise

3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Christina's Butternut Squash Soup

1 medium-to-large butternut squash
4 C. chicken broth
3 TBSP butter or olive oil
1 tsp ginger

Halve and seed butternut squash. Lay it cut side down on a greased baking sheet. Cook at 400 for about an hour or until easily pierced with a fork. Let cool. When cool enough to handle, scoop out pulp and discard skin. Heat chicken broth and add butter/oil, ginger and squash. Simmer uncovered for 20 minutes. Puree mixture, then put back in pot to reheat.

Serve with a dollop of cream, some parsley or roasted pumpkin seeds as garnishes and enjoy!