The weather is finally starting to feel like winter, which means Soup Day Sundays will actually make sense!
The folks at the Classic Catering People gave Siobhan and I few recipes to try. We tested the Sweet Potato and Pear soup, which was fantastic, and last night I made the Roasted Butternut Squash and Turkey chili. Check out my video to see how it went, and if you want to make it, the recipe is below. Bon appetite!
Roasted Butternut Squash and Turkey Chili
By: The Classic Catering People
4 cups butternut squash, bite size dice
salt and pepper
2 tablespoons Grape seed oil
1 pound ground turkey
1 medium sweet onion, chopped
3 cloves garlic, pressed
1/2 cup white wine
2 cans cannellini beans, rinsed and drained, I like great northern variety
4 cups chicken stock (32 ounces)
3 sweet red peppers, roasted, seeded and sliced into ¼” ribbons
1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
2 teaspoons cumin
1 teaspoon Ras el Hanout (spice blend from North Africa)
1 1/2 teaspoons sea salt salt
1 teaspoon white pepper
Heat oven to 400 degrees. Place butternut squash on a baking sheet and coat with 1 tablespoon of grapeseed oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.
Heat oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic, Ras el Hanout and cumin, season with salt and pepper and cook for 2 minutes. Add onion and cook until softened, about 3-4 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
Add beans, stock, roasted red peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more.
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