Pureed Carrot Soup with Nutmeg

Pureed Carrot Soup with Nutmeg cooksillustrated.com

2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1- 1 1/4 cups whole milk
2 teaspoons minced fresh parsley

Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.

Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Ladle soup into individual bowls. Garnish with minced herb and serve immediately.

Baked Orange-Glazed Heart of Gold or Delicata Squash Rounds

Baked Orange-Glazed Heart of Gold or Delicata Squash Rounds

3 Squashes (Heart of Gold or Delicata)
2 Tablespoons orange marmelade
2 teaspoons tamari or shoyu soy sauce
2 teaspoons lime juice
Pinch of ground hot pepper
1/2 Tablespoon mild vegetable oil
Nutmeg or pepper

Preheat oven to 375°F. Cut a thin slice from a long side of each squash to keep it from rolling. Trim ends. Cut crosswise into 3/4 inch slices. With small round cutter or corer or melon baller, remove seeds and fibers.

Spray non-stick baking sheet with water. Arrange squash in a single layer. (If squashes are long and nar- row, you may end up with more slices and need a sec- ond sheet.) Bake 15 minutes. Meanwhile, stir together marmalade, shoyu, lime juice, and hot pepper. Heat slightly if needed to blend.
Remove squash from oven. Brush each slice with the oil. Turn over. Brush lightly with marmalade mixture. Return to oven and bake 10 minutes. Brush again with remaining mixture. Return to oven and bake until glazed and tender, 10 to 20 minutes, depending upon type. Transfer the slices to a serving dish and season with nutmeg or pepper.