Butternut Sweet Potato Soup

1 Tbs olive oil
1 c yellow or white onion, diced
3 cloves garlic, chopped
salt and pepper to taste
1 tsp dried basil
1 tsp curry powder
1 bay leaf
2 1/2 c butternut squash, peeled and cubed
2 1/2 c sweet potatoes, peeled and cubed
1 green apple, cored and cubed
2 OR 4 cups vegetable broth, see below


Instant Pot:
Heat oil in pot on Saute; cook and stir onion and garlic in pot until slightly softened, 1 to 2 minutes. Add salt, pepper, basil, curry powder and bay leaf.
Add squash, sweet potatoes, apple and 2 cups of broth into the instant pot and stir to combine.
Cook on high pressure for 8 minutes. Quick release. Remove bay leaf and puree soup in blender.
OR Regular pot:
Heat oil in pot on medium high; cook and stir onion and garlic until slightly softened, 1 to 2 minutes. Season with salt and pepper.
Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated though, about 5 minutes. Pour in 4 cups of broth and bring to a boil; add basil, curry powder, and a bay leaf. Reduce heat and simmer until all are soft, 15 to 20 minutes. Remove from heat and season with salt and pepper as needed. Remove bay leaf.
Puree soup in the pot with hand blender or in upright blender.

Zucchini Gratin

6 Tbs butter
3 large yellow onions, sliced
4 medium zucchini, sliced 1/4 inch thick
2 tsp salt
1 tsp pepper
1/4 tsp nutmeg
2 Tbs flour
1 c hot milk
3/4 c bread crumbs
3/4 c grated gruyere or cheddar cheese

Preheat the oven to 400 degrees.
Melt the butter in a very large (12inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8x10 inch baking dish.
Combine the bread crumbs and cheese and sprinkle on top of the zucchini mixture. dot with 1 tbs of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Makes a very large pan, but this recipe can be halved easily.