Ginger Squash Soup

Recipe from Elaine at WVC

1 medium Butternut squash
1 large sweet onion
1 piece ginger about an inch long

3 carrots
5 cups chicken stock
1/2 cup cream or half and half
salt and pepper to taste
Sour cream
Cilantro for garnish

Halve the squash and scoop out the seeds, then roast in the oven (covered w/foil so it doesn't brown) until very tender.

While squash is cooking, take a soup pot and melt a little butter in it. Roughly chop and add onion, carrot, and peeled ginger. Saute this for 5 to 7 minutes (make sure it doesn't brown). Add the chicken stock and simmer until very tender.

When the squash is done, scoop out the flesh and add to the pot. Using a food processor or blender, process the soup in batches until all is smooth- place back in soup pot. Add the cream and warm to serving temperature. Adjust the seasoning with salt and pepper. Serve with a dollop of sour cream and chopped cilantro sprinkled on top.

You can make this sweeter by using more carrots or less so by more squash. Also works great with cooked pumpkin!

Herb Roasted Pork Loin

from the internet

This is probably my family's all-time favorite meal. It makes everyone happy and it's very easy!

5 lbs boneless pork loin
1 tsp rubbed sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed

Combine above in bowl. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. Bake at 325 degrees for about 3 hours. I actually put it in the crockpot on high for 4 hours, or on low for 8 hours.

In about the last hour of cooking the roast, place the following in a small saucepan:
1 c sugar
2 Tbsp cornstarch
1/2 cup vinegar
1/2 cup water
4 Tbsp soy sauce

Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve. We usually have rice too, with some glaze over the top.