Butternut Squash Soup

Another scrumptious recipe from one of my favorite food blogs: Our Best Bites.
Soooo good. I served it with a grilled cheese.



1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that's one box/carton) (also...I used vegetable broth for Riley...I think it has better flavor anyway)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic.

Saute for 2-3 minutes or until onion is tender. Add the squash.

Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

I topped mine with a little parsley so it didn't look so plain! A small drizzle of heavy cream or sour cream is also tasty.

White Chicken Chili

This is one of our very favorites!! Delicious!

1 lb. chicken, cubed
1 med onion chopped
1/2 t. garlic powder
1 T. vegetable oil
3 cans great northern beans
1 can chicken broth
1-2 small cans diced green chilis
1 t. salt
1/2 t. ground cumin
1/2 t. oregano
1/2 t. black pepper
1 c. sour cream
1/2 c. whipping cream

Place vegetable oil in cooking pot.  Add chicken and chopped onion and cook
until chicken is no longer pink.  Drain and rinse beans and add to pot.  Add all
other ingredients to pan except for sour cream and whipping cream.  Bring to
boil and simmer for 15 minutes.  Add sour cream and whipping cream and serve.

(Can use canned chicken for the chicken and omit the first step.)

*Top with cheese, tortilla chips and avocado...YUMMY!!

My Favorite Potato Soup

Ingredients:

* 4 cups chicken broth (I use vegetable broth)
* 6-7 cups potatoes, peeled and cubed
* 1/4 cup onion, minced
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper (leave this out if your kids are spice whiney's like mine!)
* 1 (8 ounce) package cream cheese, cut into chunks

Directions:

1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

*also some good add-ins are cheddar cheese and scallions on top, a mild Italian sausage mixed in, corn, bacon, chives or carrots.
*Extra good served in a bread bowl!

Chicken Tortilla Soup

Made this yummy tex-mex dish the other night...I absolutely LOVE this...it is especially perfect for chilly winter days!!

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!