Recipe Time: Butternut Squash Soup

posted by Torrie

So with squash seemingly very abundant right now I tried this soup yesterday. I have been craving it for a couple of weeks with my recent condition and I got sick of waiting for someone to make it for me. I found this easy recipe and it was so good. Try it.

Butternut Squash Soup
1 to 1 1/2 lbs. Butternut Squash (I used two)
1 tbsp. Butter
1/2 cup onion sliced thin
3 garlic cloves
2 cups chicken broth
salt to taste
1/2 tsp. White Pepper (I used black and it was fine)
1/2 cup heavy cream (my SIL used evaporated milk)

Cut squash in half lengthwise; remove seeds and roast on a baking sheet for 35 minutes (it took more like 50 minutes for me). Remove from oven and scrape flesh into a bowl. In a large saucepan, melt butter over medium high heat and saute onion and garlic. Add squash, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Puree in a food processor until smooth; return to saucepan; add cream stirring constantly without boiling until hot.

I later added more salt and a little brown sugar to each bowel and it was tasty, yum. I ate half of the whole pan myself. I just sat and ate it all day long. Probably won't be able to eat it for a long time now but yesterday it was so good. Let me know if you try it.

Recipe Time: Pumpkin Chocolate Chip Cookies

Who doesn't love a good Pumpkin Chocolate Chip Cookie? Well, my DH for one. He despises anything that even remotely resembles pumpkin. Which includes all squash. Bummer for me, because I love it. He did try these delicious cookies, and he said they were o.k. Me, on the other hand, can eat a dozen in one sitting. They are that good. The recipe came from my sister's ward cookbook. The contributer's name was Kaysee, and she called them "The Greatest Pumpkin Chocolate Cookies Ever." And I must say, I might agree with her. So, give 'em a try. They are tasty!!

1 Cup Butter
3 Cups Sugar
2 Eggs
2 Cups Pumpkin
2 tsp. Vanilla
5 Cups Flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 12oz. bag chocolate chips

Cream butter and sugar together unt9il smooth; add eggs, pumpkin and vanilla. Mix flour, soda, baking powder, salt, nutmeg and cinnamon in a seperate bowl, then slowly add to pumpkin mixture. Add chocolate chips. Drop spoonfuls on cookie sheet. Bake at 350 for about 10 minutes.

Be sure not to under bake them - that is not good.

Recipe Time: Carrot & Potato Soup

It's that time of year when a warm bowl of soup seems just right. A friend of mine's husband was in an auto accident last week and got his face smashed pretty bad, so he can't chew at all. I had the chance to take them dinner a couple of times, and got a couple of recipes from my sister. They were both good, but I am only posting one today. I'll save the other for another day.

CARROT AND POTATO SOUP
2 T unsalted butter
1 medium leek (about 1 cup)
12 medium carrots cut into 1/4 inch pieces (about 4 1/2 cups)
5 cups chicken stock
2 Yukon gold potatoes cut into 1/4 inch pieces (about 3 cups)
1/4 teaspoon ground ginger
course salt and ground pepper
1/4 cup sour cream (optional)
1 T finely chopped chives (optional)

Melt butter in large saucepan over medium-low heat. Add the leek, and cook until translucent, about 6 minutes. Add the carrots and chicken stock, and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add the potatoes and cook until very tender, about 30 minutes. Puree the soup in the blender or food processer until smooth. Season with ginger and salt and pepper to taste. Garnish with sour cream and chives, if desired.

My notes: I used onion instead of leek. Leeks are something I just have lying around. Also, I had a hard time with the blender part - I'm not generally a big fan of pureed soups, but this one was delish. The friend I took it to gave it a 10.

So, if you are in the mood for a simple, yummy soup, give this one a go - and I hope you like it!

What have your favorite recipes been lately - come on, share with us!!