Simple Recipes

Recipe: Curried Roasted Butternut Squash Soup

These cold nights are perfect for some wonderful soups!  My personal favorite is Curried Roasted Butternut Squash Soup.  Something about the curry flavor, the sweetness of the carrots and squash, makes me want to dive right in with a big, chunky piece of fresh bread!   Enjoy!


1 butternut squash, peeled and cubed

1 cup baby carrots

1 Vidalia onion, peeled, quartered

2 boxes (32 oz. each) Chicken Broth (I use reduced sodium)

2 Tablespoons Yellow Curry

1 T. grated fresh ginger

1.5 teaspoons minced garlic

1/4 c. olive oil

(Notes: I sometimes add roasted sweet potatoes to this recipe, if I have them around.  Just add them to the squash while roasting, or toss leftover sweet potatoes into the soup pot.  You can also add 1/4 cup cider if you want a sweeter soup!)


Preheat oven to 450 degrees.

Place the squash, carrots and vidalia onion in large roasting pan. Toss veggies with the olive oil and 1 teaspoon curry.  Roast veggies for approximately 30 mins, turning the veggies over several times during the cooking process (until the carrots are soft and the veggies start to show roasting).  Remove from oven.

Combine garlic and remaining curry, broth and veggies in a large soup pot.  (This is where you can add the cider if you want it).  Let simmer for at least 30 mins. Add the fresh grated ginger mid-way through the cooking process.  Using an immersion blender (or blend in regular blender in small batches), blend  the soup until consistency you like.   I like to leave mine a little chunky!

Serve with a sprinkle of fresh Parmesan cheese!


Simple Holiday Survival: Mini Baked Brie Bites

SSD Mini baked brie

Today’s Simple Holiday Survival Recipe is for Mini Baked Brie Bites.  I love baked brie, and this is such a simple recipe, I think I could make it every day! Enjoy!

Mini Baked Brie Bites


  • 7 oz. Imported French Brie Cheese Round
  • Two Packages Frozen Mini Fillo Shells (30 total shells)
  • One Jar Cranberry Relish


Preheat oven to 350 degrees.  Take fillo shells out of packaging and place frozen shells onto baking sheet (I cover baking sheet with tin foil to make for easy clean up!).  Cut the brie round into bite sized pieces(see “Notes On Brie” below). You can get 30 pieces from one 7 oz. brie round.  Place a piece of brie into each fillo shell.  Bake filled shells for 5-8 minutes, until cheese is melted but not browned.

Remove from oven; place a dollop of cranberry relish on top of each filled, baked shell.  Place on serving platter and serve warm.

Notes On Brie:

  • The brie round will come out of the packaging with a white rind on it.  This rind is edible; you can choose to keep the rind on, or you can remove it.  Just make sure before you cut it that the cheese is cold — it makes for easier cutting.
  • You can actually FREEZE brie! This comes in handy for this recipe – Freeze the piece of brie for about 30 mins., and then you can cut it into small pieces easily. Package those small pieces in a baggie for future use! Great to prep your appetizer the day or week before you serve, or just to have handy when company drops by! I recommend you freeze brie only when you plan to cook it — it alters the texture slightly, so I would not serve it on a cheese platter!


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