Roasted Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/2 teaspoon ground ginger
- 3 cups chicken stock
- 1/2 cup heavy cream
Instructions:
- Preheat the oven to 400°F.
- Toss the butternut squash with the olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender, about 25 minutes.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ginger and cook for 1 minute.
- Add the roasted squash and chicken stock to the saucepan and bring to a simmer. Cook for 10 minutes.
- Working in batches, puree the soup in a blender until smooth. Return to the saucepan.
- Add the cream to the saucepan and heat through. Serve hot.
Chicken Caesar Wraps
Ingredients:
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked and shredded chicken
- 4 large tortillas
- 1 head romaine lettuce, chopped
- 1/4 cup freshly grated Parmesan
Instructions:
- In a large bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper.
- Add the chicken to the bowl and toss to coat in the dressing.
- Divide the chicken mixture among the tortillas. Top each with the lettuce and Parmesan.
- Roll up each tortilla tightly and cut in half crosswise.
- Serve cold or at room temperature.
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