Butternut Squash Soup

My grandmother made this soup for years and it has been the kick-off to Thanksgiving dinner in our family ever since I was a little girl. Kids love it too.

Ingredients:
4 cups chicken broth
1 cup onions, chopped
2 slices good white bread ( cubed, crusts removed)
2 small tart apples ( granny smith preferred), peeled and coarsely chopped
1 lb butternut squash ( halved lengthwise & seeded)
1 1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon rosemary
pepper
1/4 cup heavy cream
2 egg yolks

Directions:
In a Dutch Oven or large soup pan bring combine chicken broth, onions, bread, apples, squash, salt, marjoram, rosemary & pepper and bring to a boil over moderate heat and then simmer for 45 minutes. Remove squash, scoop out flesh and return to pot, discarding skin.

In small bowl beat 1/4 cup heavy cream and two egg yolks. Stir a little soup into the mixture and then add all to the soup. Heat but do not boil.

If reheating, heat up slowly, do not bring to a boil.

Enjoy!

Creamy Chicken and Pasta Soup

Who doesn't crave chicken soup when you're sick? Below is a basic chicken soup version doctored up with rotisserie chicken and evaporated milk to make it creamy and oh so yummy.

Ingredients:
1 onion, chopped
3-4 carrots, chopped
3 stalks of celery, chopped
1 garlic clove, minced
1-2 tablespoons olive oil
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
2 cups peeled, diced potatoes
1 teaspoon salt
few pinched of pepper or as desired
2 cups shredded cooked chicken
2 cups small shaped pasta ( i prefer ditalini)
1 cup fat-free evaporated milk

Directions:
In a Dutch oven or large soup pan, saute olive oil, onions, carrots, celery and garlic for 5-10 minutes or until tender. Stir in flour, thyme, poulty seasoning and saute for 1 minute until combined. Gradually add chicken broth, potatoes, salt & pepper and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.

Stir in chicken and pasta and simmer for 10 minutes until pasta is cooked. Add in evaporated milk and heat through, but do not boil.

Enjoy!

Crock Pot Burger Soup

Ingredients:

• 1 lb ground beef
• 1/4 tsp. pepper
• 1/4 tsp. garlic
• 1/4 tsp. basil
• 1 envelope dry onion soup
• 3 Cups beef broth + water – boiling. (I use 1 can and then fill the rest with water, then pop into the microwave for 3 minutes)
• 1 8 oz. can tomato sauce
• 2 Tbsp. Worcestershire sauce
• 1 C. sliced carrots
• 1 C. cooked rice OR pasta (cooked and drained if in crock pot, dry if in frying pan – I use the curly, hollow pasta, Cellentani)
• 1/4 C. grated Parmesan cheese

Crock Pot Instructions:

1. Crumble beef into crock pot.
2. Add spices.
3. Mix in water, tomato sauce, and Worcestershire sauce.
4. Add carrots.
5. Cover and cook on low 6 – 8 hours.
6. Turn to high heat and add rice or pasta and Parmesan cheese.
7. Cover and cook 10 – 15 minutes.

Frying Pan Instructions:

1. Brown and drain the beef.
2. Add everything else.
3. Cover and cook for 20 minutes.