50+ Lifestyles

Butternut Squash Soup

Ingredients:

• 1 large butternut squash (about 3 pounds), halved and seeds removed
• 1 Tbsp olive oil, plus more for drizzling
• 1/2 c chopped shallot
• 1 tsp salt
• 4 garlic cloves, pressed or minced
• 1 tsp maple syrup
• 1/8 tsp ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 oz.) vegetable broth, as needed
• 1 to 2 Tbsp butter, to taste

Directions:

1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. (Don’t worry if the skin or flesh browns—that’s good for flavor.) Set the squash aside until it’s cool enough to touch.
3. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. (If your blender has a soup preset, usea medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt.
4. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your blender. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth.
5. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth.
7. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well.

Pumpkin Bars

Ingredients:

Cake:

• 1 (15-ounce) can pumpkin puree
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 c all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp  salt

Frosting:

• 1/2 c  butter, softened
• 1 (3 oz) package cream cheese, softened
• 1 tsp vanilla extract
• 2 c sifted confectioners’ sugar

Directions:

1. Preheat oven to 350 degrees.
2. Cake: Beat pumpkin puree, sugar, oil, and eggs with an electric mixer until well combined.
3. Sift flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
4. Stir the flour mixture into pumpkin mixture until thoroughly combined.
5. Spread into ungreased 10 × 15 jelly roll pan.
6. Bake for 25 to 30 minutes. Remove from oven and let cool.
7. While the cake is cooling, make frosting. Beat butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time, beat until smooth.
8. Spread frosting evenly on top of cooled cake.