Soup & Scallops

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:

2 T olive oil
1 c. med diced onions
1 T sliced ginger
3 # Lg dice butternut squash
2 c. milk or heavy cream

Method of Preparation:
Sauté onion and ginger in olive oil until soft. Add squash and roast until squash is almost soft. Add cream/milk simmer until soft. Puree in blender until smooth.

FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:

½ c. small dice onions
3 T olive oil
2 c. Arborio Rice
1 c. white wine
2 qt chicken stock
2 c. butternut squash puree
3 T toasted pumpkin seeds

Method of Preparation:
Sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash puree. Garnish with toasted pumpkin seeds.