Butternut Squash Soup

Ingredients:

1 butternut squash

1 acorn squash

3 yellow squash

3 zucchini

2 cloves of garlic

2-3 roma tomatoes

1 onion

1 carrot

4-6 celery stocks

4 c. chicken broth

1 c. cream

sage and nutmeg (optional)

salt & pepper

Directions:

• Quarter butternut and acorn squash and place on a baking sheet.
• Spread melted butter over each of the squash pieces then sprinkle with salt, pepper, sage and whatever other spice you want.
• Cover lightly with foil and bake at 350 until soft (about 1 hour).
• Chop up the yellow squash, zucchini, and tomato into bite sized pieces.
• Mix together with chopped garlic, cover with foil, and place in the oven at 350 until cooked, but slightly firm (about 1 hour).
• Chop onion, carrot, and celery. Sauté in butter for a few minutes.
• Add 4 c. chicken broth and bring to a boil. Cook until veggies are soft.
• When butternut and acorn squash are finished, remove them from the oven and scrape the flesh out of skin.
• Combine butternut and acorn squash with mixture in the pot, cook a few more minutes, then mix thoroughly in a blender until smooth.
• Add cream, nutmeg, pepper, and salt to taste.
• Add chopped squash mixture to the soup, draining if necessary.
• Allow to set for a few minutes, then serve warm

CHILI'S Enchilada Soup

http://www.allthingschristmas.com/recipes/soups/enchilada.html

Lion House Classic Chili

Ingredients:
1 lb. diced lean beef (I use lean ground beef)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 t. crushed red pepper flakes
1 ½ T. chili powder
1 t. granulated garlic, or 2 cloves fresh garlic, minced
1 t. cumin
1 t. crushed black pepper
1 ½ t. kosher salt
½ t. cayenne pepper
1 T. canola oil
2 cans (8 oz. each) diced tomatoes
1 can (4 oz.) diced green chilies
4 c. canned kidney beans, rinsed and drained
2 c. tomato soup
1 c. tomato juice
1 c. brown sugar
Sour cream
Cheese, grated
Onion, finely chopped

Directions:

• Preheat a large, heavy skillet or Dutch oven.
  
• Brown beef, bell peppers, onion, and spices together in canola oil.
  
• When beef is browned, add the remaining ingredients
• Simmer 45 minutes, stirring occasionally.
  
• Garnish with dollop of sour cream, grated cheese, and finely chopped onion.

Serves 8-10.

Sara Millett's Minestrone Soup

We got this great recipe from our good friend Sara Millett in Round Rock. We switched it up a little bit, using spinach instead of Swiss chard, using the fresh herbs we happen to have in the garden, and adding a little meat. Enjoy!



Ingredients:

1 white onion, chopped
6 cups chicken broth (can be from bullion)
4 cloves minced garlic (or 1 tablespoon)
1/2 pound ground beef or turkey
1 28 oz can diced tomatoes
1 can garbanzo beans, drained
1 can kidney beans, drained
2 cups chopped spinach
1/2 cup whole grain pasta (macaroni or mixed pasta)
2 sprigs fresh rosemary (or 1 teaspoon)
1 sprig each fresh basil, oregano, thyme (or 1 tablespoon Italian seasoning)
1/4 teaspoon red pepper flakes or paprika
Salt and pepper

Directions:

• In large saucepan, brown ground meat.
• Add onions and 3/4 cup chicken broth, cook over medium-high heat 5 minutes or until onions are translucent.
• Add garlic and another 1/2 cup broth, cook 5 minutes.
• Stir in tomatoes, rest of broth, garbanzo and kidney beans, spinach, pasta, and red pepper.
• If using fresh rosemary, add sprigs whole (remove before serving).
• If using fresh basil, oregano or thyme, chop finely or use food processor.
• Add herbs and bring to a boil.
• Reduce heat and simmer 10-12 minutes, or until pasta is tender.
• Season with salt and pepper to taste.

Serve with whole grain bread and butter.