Page 27 - Oct 2022 News On 7

TICKLING THE TASTE BUDS

BUTTERNUT SQUASH SOUP WITH CINNAMON
Ingredients
2 tablespoons butter
1 medium onion, chopped
1 medium butternut squash (about 4 pounds), peeled and
cubed
3 cans (14-1/2 ounces each) vegetable broth
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, cubed and softened
Optional: Crystallized ginger and fresh cracked pepper

Directions
In a small skillet, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Transfer to a 5- or
6-quart slow cooker; add squash. Combine broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover
and cook on low until squash is tender, 6-8 hours.
Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker.
Whisk in cream cheese; cover and cook until cheese is melted, about 15 minutes longer. If desired, top with crystallized
ginger and fresh cracked pepper.

BACON AND FONTINA STUFFED MUSHROOMS
Ingredients
4 ounces cream cheese, softened
1 cup shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped oil-packed sun-dried tomatoes
3 tablespoons minced fresh parsley
24 large fresh mushrooms (about 1-1/4 pounds), stems
removed
1 tablespoon olive oil
Directions
Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased
15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.

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