Winter Cooking of the Gourds

With me staying home this winter I'm looking forward to some cold weather cooking. Every year I convince myself I will try new soup recipes. I feel like I finally have the time now to do the cooking I've wanted to do for years. This fall season I've been cooking and freezing lots of butternut squash and pumpkin (my 2 favorite). I thought I'd share my 2 favorite soups (so far).

Butternut Squash Soup (adapted from allrecipes.com)

6 T. chopped onion

4 T. margarine

6 c. mashed butternut squash (I cook mine ahead of time in the oven)

3 c. chicken broth

1/2 tsp. dried marjoram

pepper

cayenne pepper (depends on how spicy you want it)

1 c. fat-free half & half (the recipe calls for 2 pkg. cream cheese, but I like the healthier version)

1. Saute onions in margarine.

2. Add squash, chicken broth, spices, and squash

3. Cook for 20-30 minutes

4. Puree mix in blender in batches

5. Return to low heat and add half & half

So easy and yummy! I recommend the cayenne to give the sweet & spicy flavor!

Pumpkin Soup (from Aunt Jan)

2 T. butter

1 c. chopped onion

2 c. pumpkin (again I bake covered and mash)

1/2 c. fat-free half & half

1 tsp. thyme

1 large can diced tomatoes

4 c. chicken broth

nutmeg

chopped green onions

1. Saute onions and cook until tender.

2. Stir in thyme, tomatoes, and pumpkin.

3. Simmer for few minutes

4. Stir in broth and return to simmer (I usually cook for 30 minutes or so)

5. Puree soup in batches in blender

6. Season with nutmeg, salt, & pepper (nutmeg is KEY!)

7. Stir in half & half and return to simmer

8. Serve with green onions on top

Enjoy! There is nothing better than warm soup on a cold day!