Carrot Soup

Ingredients:

1 Tablespoon TBS organic butter

4 large or 8 small carrots, chopped

1 large clove of garlic, chopped fine

1 small onion or half large, chopped fine

1 1/2 Teaspoon  (Tsp) fresh Rosemary

1 Qt. Vegetable broth or water

Instructions: 

Under low flame,heat butter in a medium pot.

Add onions and garlic; cook until golden brown.

Add carrots and  rosemary. 

Salt & Pepper to taste.  

Cook until carrots are lightly browned; cover with water or vegetable broth.  

Simmer lightly until carrots are tender.  

Put in blender, puree until smooth (you can leave a few chunks of carrots if you like).

Adjust seasoning - Salt and Pepper.

Serve hot. 

Options:  You can use olive oil instead of butter; dill instead of rosemary; and the soup can also be served chilled.

Roasted Butternut Squash Paddies

Ingredients:

Butternut Squash 3-4 lbs.

Virgin Olive Oil 

2 Tablespooons organic butter

5 large fresh sage leave, chopped.

Instructions:

Preheat oven to 400 degrees.

Cut butternut squash in half length wise.   Brush both halves with virgin olive oil.  Put halves cut-side down on a cookie sheet and bake for 40 to 45 minutes. Scoop out the squash and set aside.

Heat butter in frying pan (cast iron pan is great for this).  When starting to bubble add sage. After a minute add the squash (enough to make a small pancake) and flatten. You'll be able to cook two or three at a time, depending on size.

 When brown turn over and brown on other side.  

Serve hot with a green salad and fresh bread.