With yet another day in the 20’s here in New York City my body is craving lots of warm tea and soups, stews and chilli!
And so has Ryan as I realize these are all of his concoctions.
Butternut Squash Black Bean Chili (with a little dear butt and cornbread on the side):
Cauliflower and butternut squash soup:
1 head of cauliflower
1 small butternut squash
1 small yellow onion
3 cloves of garlic
1 pint chicken stock
1/4 cup grated Parmesan cheese
ah the seasonings I can tell you what we added but I would adjust for taste-
red chilli flakes
salt and pepper
Cut the butternut squash and cauliflower and toss with olive oil, and place in an even layer on a cookie sheet. Roast at 400* until soft. Meanwhile saute onion and garlic in a pan.
In a few batches add vegetables, sauteed onion and garlic, and chicken stock (making sure to let steam out of the blender). Return to a large pot and add seasonings and cheese. If you desire a thinner consistency add additional stock, milk or cream.