Butternut Squash Soup
1/2 cup chopped onions
4 Tbsp. butter
6 cups butternut squash, peeled and cubed
3 cups broth or water
1/2 tsp. marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2- 8 oz. pkgs. cream cheese
In a large saucepan, sauté onions in butter until tender. Add cubed squash, broth and seasonings. Bring to a boil; cook 20 minutes or until squash is tender.
Pour mixture into food processor; add cream cheese and purée until smooth. Return to saucepan and heat. Do not boil. Serve hot.
Nutty Sweet Potato
2 3/4 cups flour
1 Tbsp. + 1 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup chopped walnuts
2 cups cooked mashed sweet potatoes
3 Tbsp. butter, melted
1 tsp. vanilla extract
2 Tbsp. flour (for rolling dough)
Vegetable oil cooking spray
Combine first 6 ingredients in a large bowl. Add nuts. Stir well.
Combine cooked sweet potato, butter and vanilla in a medium bowl.
Add to flour mixture, stirring just until dry ingredients are moistened.
Sprinkle the 2 Tbsp. of flour over work surface. Turn dough out onto floured surface and knead 10 to 12 times. Roll dough to 1/2-inch thickness. Cut into 2-inch rounds with biscuit cutter.
Place rounds on a baking sheet sprayed with vegetable oil.
Bake at 450º 12 to 25 minutes or until biscuits are golden brown.
Makes 22 biscuits.
Can be frozen.