Meat and Potatoes, what could be better? Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos. This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas. Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.
I have a thing for winter squash and Butternut Squash is at the top of the list. The amazing thing about this Ginger Curried ButternutSquash Soup is not only how great it tastes but that it virtually makes itself.
Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly.
Then use a hand immersion blender to blend the soup until smooth.
Serve with warm, crusty bread.
Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.