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RECIPES
Butternut Squash Soup
1 onion, thinly sliced
1 butternut squash, cut in half, lengthwise, and scoop out pulp, reserving seeds (about 2-2 1/2 pounds)
Salt and pepper to taste
2 Tablespoons olive oil
1 teaspoon ground allspice
1 teaspoon chopped fresh thyme
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 cup heavy cream
Place onions on a cookie sheet. Sprinkle with olive oil, salt and pepper and toss to coat. Drizzle squash with olive oil and season with salt and
pepper. Place on top of onions, cut side down. Preheat oven to Convection Roast at 350°. Roast squash and onions for 1 hour to 1 hour 15 min-
utes. The squash should be very soft. Let cool. Rinse seeds until there is no more pulp. Pat dry. Place on a cookie sheet. Drizzle with olive oil and
season well with salt and pepper. Increase oven to 375° and roast seeds for 12 minutes. They should be crisp and have a toasted flavor. Set aside.
Once squash has cooled, scoop out flesh into a food processor. Add the onions. Add one cup of water and puree. Add more water if necessary to
blend smoothly. There should be no more lumps. Transfer to a pot. Add enough water to make a thick soup. Place on cooktop and bring to a sim-
mer. Add allspice, thyme, coriander, and garam masala. Season with salt and pepper. Right before service, add 1/2 cup cream. Do not boil as the
cream could separate. Sprinkle with toasted seeds to garnish.
1 loaf French bread
1/2 cup butter (1stick)
1 garlic clove, minced
1 teaspoon chopped thyme
Salt and pepper to taste
Slice the French bread into 1/2” slices. In a small bowl melt butter. Stir in garlic, thyme, and salt and pepper to taste. Place bread slices on a cook-
ie sheet. Brush each slice with butter mixture. Place on a rimmed cookie sheet. Reduce oven to 350° and bake for 12 minutes. Serve with soup.
Serves 4.
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