Ina Garten’s Winter Squash Soup

 Ingredients:

2 Tbs unsalted butter

1 Tbs olive oil

2 cups chopped yellow onion

1 15 oz can pumpkin

1 1/2 pounds butternut squash, peeled and cut into chunks

3 cups chicken broth or stock

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 cup half and half

Crème Fraiche, grated Gruyère or croutons

Heat butter and oil in a stockpot. Add the onion and cook over medium low heat for 10 minutes. Add the pumpkin, squash, chicken stock, salt and pepper.

Cover and simmer over medium low heat for about 20 minutes (until the squash is tender). Process the mixture through a food processor. 

Return to the pot and add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. Serve hot with preferred garnishes.

Chili with Roast Beef Chunks

2 cans pinto or kidney beans (4 cups cooked beans if you use dry beans)
2- 14.5 oz cans stewed tomatoes (1 quart)
1 Tbsp. dehydrated onion
1-12 oz. can roast beef chunks
1 1/2 tsp. salt
1/2 tsp. celery salt
1 Tbsp. chili powder

Combine ingredients and simmer for 1-2 hours to blend flavors (or 4-6 hours in crock pot). Serves 4

Taco Soup

This recipe was prepared for our Book Club by Nancy Perkins. Nancy is the lady standing in the back row at the far left. I thought the soup was delicious.

1 lb hamburger
1/2 onion (diced)
2 large cans stewed tomatoes (diced)
1 can tomato sauce (8 oz)
1/2 pkg Mild Taco Sauce
2 cans beans (kidney or black)
1 16 oz pkg frozen corn
1 teaspoon salt
1 tsp sugar
1 can water

Brown hamburger with onion and then add all the other ingredients. Cook on the stovetop about 1/2 hour. Add 1 pkg of Hidden Valley Ranch Mix and 1 cup sour cream.

Cream of Broccoli Soup

When we lived in Springville our ward had a dinner party where you go house to house for different courses. My friend Dawn Shiley gave me this recipe after we went to her house and I absolutely loved it.

1 bunch broccoli, chopped
2 (or more) small onions, chopped
1 cup water
4 cups medium white sauce
1 cup (or more) milk (optional)
2 cups cheese, grated

Bring broccoli, onion and water to a boil. Simmer until just tender, puree the broccoli mixture in a blender or food processor. Add more water, if needed, to make 4 cups. Stir in the white sauce; heat the soup to boiling. Turn down the heat and add the cheese. Stir the soup until the cheese is melted.

White Sauce
1/2 cup butter or margarine1/2 cup flour4 cups milksalt and pepperMelt the butter and stir in the flour. Add the salk and pepper to taste. Remove from the heat and gradually stir in milk. Cook over medium heat until thickened, stirring constantly.