2 1/2 lbs Butternut squash, peeled, seeded
and diced into ½ inches
4 C Chicken stock or vegetable stock
1/2 C Half and Half
1/4 C White wine
2 T Olive oil
1 T Butter
2 Tart Apples (like Granny Smith),
peeled, cored and diced
1 Yellow Onion, diced
1 tsp Fresh Rosemary, chopped
2 tsp Fresh Thyme, chopped
1/2 tsp Curry powder
1/8 tsp Ginger powder
Salt and Pepper to taste
Garnish
1/2 C Sour cream
1 T Lime juice
pinch of salt
3 T Chives, cut up for sprinkling over the soup
Heat the butter and olive oil in a 5 quart saucepan over medium high heat add the squash and onion and cook for 5 to 6 minutes, stirring occasionally. Add the wine cook for 1 minute more, and add the apple, chicken broth, rosemary and thyme. Reduce the heat to a simmer and cover for 30 minutes or until the vegetables are soft and tender.
Puree in a blender, adding the ginger and curry powder along with the half and half. Season with the salt and pepper to taste. Return to the saucepan and heat to serve.
Mix garnish and drizzle over the soup. Sprinkle chives over soup.
Pork Tenderloin Steaks
2 1 lb Pork tenderloins sliced in 3/4 in thick slices
2 Tb. Olive oil
2 Tb. Balsamic Vinegar
2 Tb. Fresh Sage (1 tsp. dry)
2 Cloves Garlic sliced
Marinate the steaks in the olive oil, balsamic, vinegar, garlic and sage for 20 minutes or so. Heat a frying pan over high heat. Remove the pork steaks from marinate. And place in the pan and cook for 4 to 6 minutes on each side or to your preference.
