Butternut Squash Soup

 

We love butternut squash soup.  Here is an easy, very nutritious one!

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Ingredients:

3 slices bacon

1 onion, chopped

2 lbs butternut squash, peeled, cubed-many markets sell it already peeled and cubed

1 pear, peeled, cored, chopped

2 carrots, chopped

1 teaspoon Herbs de Provence

1/8 teaspoon ground nutmeg

4 cups chicken broth

1/2 cup half and half

1/4 teaspoon salt

1/8 teaspoon pepper

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Cut the bacon into about 1/2 inch pieces.

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Chop the onion

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Pour a couple of tablespoons of olive oil on the bottom of a large stock pot.  Add the bacon and onion and cook about 5 minutes.

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While the bacon and onions are cooking, slice the carrots.

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Add carrots, butternut squash, pear,  Herbs de Provence, and nutmeg to the pan.  Cook until soft, about 9-10 minutes.

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Pour in the chicken broth and simmer until the vegetables are tender, about 30 minutes.

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Using an immersion blender or regular blender, blend the soup until smooth.  Add salt and pepper.

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Just before serving, stir in the half and half.

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Serve with a dallop of sour cream.  Delicious on a cold winter evening!

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Chicken and Corn Chowder

I have a beautiful picture of this soup on my Farmer’s Almanac Calendar.  This recipe looked easy, so we decided to try it.  We changed it a bit, adding more seasoning and it came out pretty good!

Ingredients:

3 cups corn, divided

3 cups chicken broth, plus a little extra for the puree

2 Tablespoons olive oil

1 1/2 cups cooked chicken, diced ( we used a rotiserrie chicken)

1 medium onion, diced

2 stalks celery, diced

3 Tablespoons flour

2 medium potatoes, diced

1 cup half and half

1 teaspoon salt

Pepper to taste

1/4 teaspoon cayenne pepper

In a food processor or blender, puree 2 cups of the corn.  Add a little chicken broth to get the desired consistency.

Chop the onion and celery.

 

Add 2 Tablespoons of oil to a large stockpot, turn the heat on to medium-high.  Place the onions and celery in the pot and saute about 5 minutes, until softened.  Sprinkle the flour over all.  Add the chicken broth and stir.

 

 

Next comes the diced potatoes and pureed corn.

Cook about 15 minutes until the potatoes are soft.  Add salt, pepper and cayenne.

Add the cooked chicken and half/half, heat through gently and serve.