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Stacey Wackerman
of Gypsy Soup Catering

Company in Huntersville

Butternut Squash Soup

Ingredients

3 Tbl. butter

1 onion

Salt and pepper

3 Tbl. flour

1/4 tsp. nutmeg

1/4 cup white wine

4 cups hot chicken broth

1 roasted squash

1 cup heavy cream

Directions

• Chop onion.

• In a large pot, melt butter.

• Add onion, cook 5 minutes.

• Add salt and pepper.

• Add flour, stir and cook 3 minutes.

• Add wine (hot) simmer 3minutes.

• Add hot broth.

• Add nutmeg.

• Add squash.

• Simmer 20 minutes.

• Add warm cream, simmer 5 minutes.

• Pour into mini pumpkins.

Cranberry Relish

Ingredients

1 1/2 cup water

1/2 cup orange juice

1 cup sugar

3 cups cranberries

1 orange

1 tsp. ginger

Dash of cinnamon

Dash of nutmeg

Dash of cloves

Directions

• In a large pot bring water to boil.

• Add sugar.

• Boil 5 minutes.

• Add cranberries, slow boil 15 minutes.

• In a medium bowl, mix orange juice and spices.

• Cut unpeeled orange into chunks.

• Add to spice bowl.

• Add orange mixture to cranberries.

• Simmer 20 minutes.

Molasses Glazed Pork Roast

Ingredients

1/2 cup molasses

2 lemons

1/2 tsp. ginger

1/2 cup boiling water

Pork roast

Salt and pepper

1 cup parsley

Directions

• Preheat oven at 350 degrees.

• In a small bowl, whisk molasses and water.

• Add lemon juice and ginger.

• Rub pork with salt and pepper, add parsley.

• Pour glaze over roast.

• Bake covered for 30 minutes.

• Uncover, bake 8 to 10 minutes.

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