PREP PREP TIME 20 Min
COOK TIME 1 HR 15 Min
READY IN 1 HR 35 Min
SERVINGS - 5
INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
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Delicata Creamy Squash Soup Recipe 
Tags: Delicata Creamy Squash Soup
06.Nov.08 
Soups, Stews, and Chili 
Comments (0)
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS - 5
INGREDIENTS
* 2 medium potatoes, peeled and diced
* 2 cups water
* 1 large onion, chopped
* 1/4 cup butter, cubed
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 1 1/2 cups milk
DIRECTIONS
1. Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.
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Herbed Potato Soup
Tags: potato soup
07.Oct.08 Soups, Stews, and Chili Comments (0)
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS - 8
INGREDIENTS
* 1 (48 fluid ounce) can chicken broth
* 3 cups water
* 2 frozen skinless, boneless chicken breast halves - diced
* 1 small onion, diced
* 1 cup thinly sliced carrots
* 1 teaspoon lemon pepper
* 1 teaspoon dried oregano
* 1 dash garlic salt
* 2 cups fresh broccoli florets
* 1 (9 ounce) package frozen cheese tortellini
* 1/4 cup grated Parmesan cheese
DIRECTIONS
1. Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
2. Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.
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California Chicken Soup
Tags: chicken soup, soup
30.Sep.08 Chicken and Other Poultry, Soups, Stews, and Chili Comments (0)
PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min
SERVINGS - 9
INGREDIENTS
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 pounds beef stew meat, cut into 1 inch cubes
* 2 tablespoons vegetable oil
* 2 tablespoons butter or margarine
* 1 large onion, chopped
* 2 cloves garlic cloves, minced
* 3 medium carrots, thinly sliced
* 2 celery ribs, thinly sliced
* 4 cups water
* 1 bay leaf
* 1 teaspoon beef bouillon granules
* 1 teaspoon dried thyme
* 3 cups peeled, cubed pumpkin
DIRECTIONS
1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
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Pumpkin Stew
Tags: pumpkin, stew
26.Sep.08 Halloween, Soups, Stews, and Chili Comments (0)
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
SERVINGS - 8
INGREDIENTS
* 8 cups chicken broth
* 2 cups diced, cooked chicken meat
* 1 cup peeled and cubed potatoes
* 1 cup diced carrots
* 1 cup diced zucchini
* 1 cup broccoli florets
* 1 cup canned whole tomatoes, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1/2 cup peanut butter
* 1 tablespoon chopped fresh parsley
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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Peanut Butter Vegetable Chicken Soup
Tags: chicken soup, peanut butter
10.Sep.08 Chicken and Other Poultry, Soups, Stews, and Chili Comments (0)
