Butternut Squash Risotto

-Peel 1 small butternut squash, then cut into ½ inch big cubes.

-Peel and then finely chop 1 onion.

-In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.

-Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.

-Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.

-Season with sea salt and pepper.

-Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.

-Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

-Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.

-Continue adding stock and simmering until all stock has been used, about 15 minutes.

-Stir in the following:

1 TBS fresh rosemary, finely chopped

2 TBS unsalted butter

½ cup freshly grated Parmesan

-Serve with additional Parmesan.

Curried Kabocha Soup

-Mince up 3 cloves of garlic and 3 TBS fresh ginger.

-Cut 1 kabocha squash in half, then peel and de-seed it.

-Cut it into 1 inch chunks.

-Heat 3 TBS butter in a large Dutch oven over medium heat.

-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.

-Add 4 bay leaves and ½ TBS crushed red pepper flakes; continue cooking for 1 minute more.

-Stir in the squash along with 1 tsp curry powder and ½ tsp sea salt, cook for 10 minutes.

-Raise the heat to medium-high, and add 2 cups low-salt chicken stock.

-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.

-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.

-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.

-Remove bay leaves from soup.

-Using an immersion blender or in batches using a blender, puree until smooth.