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(Butternut Squash Soup with a little cream.....HEAVEN!)
Butternut Squash Soup (revised a bit from Allrecipes)
1/2 of a 2-3 lb butternut squash
2 Tbsp butter
med. onion, chopped
1/4 c. flour
4 c. chicken stock
nutmeg/salt/pepper to taste
First, I preheated my oven to 350 degrees. I cut my squash in half and seeded it. Then I placed it face down on a cookie sheet sprayed with cooking spray or oil and baked it for 45 min. to 1 hour. I just check for it to be fork tender through the peel. I cooked my squash earlier in the day, then you start by melting the butter in your stock pot then add the chopped onion. Cook until translucent. Then add your flour and stir it into the onions and butter. Whisk in your chicken stock and let simmer. While that's simmering away, I put 1/2 of my roasted squash in the blender with a little bit of the broth from the stock pot. Once it's pureed, pour it carefully into the broth and stir. Then season with nutmeg and pepper, taste. Add salt if needed.
Delicious!
Creamy Potato Soup
2 Tbsp butter
1 onion, chopped
1/4 c. flour
6 c. chicken broth
Diced potatoes (I didn't count how many....maybe 2-2 1/2 lbs)
1 c. cream (or half & half, or any milk)
1 cup of grated cheese
season to taste with salt/pepper/oregano/thyme
Heat your stockpot with the butter, when melted add the chopped onions and cook until translucent. When the onions are done add the flour (you may need a bit more) and stir. Whisk in the chicken broth and add the diced potatoes. Keep at a low boil until the potatoes are very tender, then mash with a potato masher. Stir again and add the cream, seasonings, and cheese. Stir to combine, taste. Adjust seasonings if needed. So delicious!
We had rolls and cornbread with our two soups and it was such a feast! Enjoy!
