Butternut Squash Cakes and Potato Soup Recipes

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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 cream 1/4 cup of low fat half and half
• 1 cup cheddar cheese, grated
• 1/2 cup bacon, cooked and diced