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Butternut Squash Cakes and Potato Soup RecipesBy: Sporty Afros
At the Asian grocery store I bought a butternut squash and I was looking around for a good recipe to make and I stumbled across butternut squash cakes…I was intrigued. I decided to make some potato soup to go with it. Don’t ask me why I paired these things together because I don’t have an answer for you. Its just what my stomach wanted. I made a few modifications to the recipes in red. Butternut Squash Cakes Recipe
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 cups grated butternut squash, packed
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten
1/4 cup garbanzo-fava bean flour (such as Bob’s Red Mill®) 3 tablespoons corn flour (such as Bob’s Red Mill®)
- 1/4 cup whole wheat flour
- 2 tablespoons olive oil
- 1/4 cup sour cream for garnish (optional)
- 2 tablespoons pumpkin seeds for garnish (optional)
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
- Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, flour. Mix in cooled onions.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
- Top with sour cream and pumpkin seeds before serving.
1/8 cup butter, unsalted
- 2 leeks, thinly sliced (white part only)
- 1 large yellow onion, sliced
- 1 1/2 quarts chicken stock (I still use chicken stock even though I’m a vegetarian. Veggie stock is just terrible!)
- 4 large peeled potatoes, sliced evenly in 1/4 inch slices
- salt, to taste
- 2 sprigs fresh thyme
1/2 cup heavy cream1/4 cup of low fat half and half 1 cup cheddar cheese, grated 1/2 cup bacon, cooked and diced
In a large saucepan, add butter, leeks and onions, and cook.
(Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
Add cream, bring to a boil and serve hot.
Garnish with Cheddar cheese and diced bacon.