Unique Thanksgiving Sides

Guest Blogger Katie again...
I wanted to share a few interesting side dishes from my friend Hillary Blanchard, the pastry chef from one sixtyblue, Chicago. They are easy to make!

Butternut squash soup

1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
6 cups chicken stock
2 teaspoons maple syrup

Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes.
Remove the squash from the oven and set aside. In medium saucepan sautee the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture.

Serve the traditional cranberries with this orange curd. It is a great sweet and tart side dish!

Orange Curd
8 yolks
½ cup fresh squeezed orange juice
½ c sugar
Zest of 1 orange
2 ½ oz butter

In medium sauce pan whisk all ingredients and cook over medium heat stirring constantly until it reaches a boil. Remove from heat and strain. Chill for at least 3hours.

Happy Thanksgiving!
Thanks!
Katie