Butternut Squash and Apple Soup

Fresh and Easy has this incredible butternut squash soup, I was checking out the ingredients, I noticed that there was apple in it, which I think is what makes it great.  If you don't have a Fresh and Easy Market near you, try this out.  
1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
2 tsp. finely chopped fresh thyme 
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering.  Add squash, apple, onion, shallots, and thyme. Simmer covered for 30 minutes or until all vegetables are soft and tender.  Puree in food processor or in blender.  Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning.  Ladle into soup bowls and garnish with spoonfuls of sour cream.

Thanksgiving: Butternutsquash & Leek Soup

Soup is my favorite course in a meal, yet it is often neglected on Thanksgiving. You could also serve the soup for dinner later in the evening since everyone is stuffed from the big afternoon meal. This soup is delicious & savory. The secret ingredient is the can of pumpkin puree.

1 tablespoon olive oil
2 leeks (white & green parts) slice into small pieces
2 celery stalks, sliced
1 clove of chopped garlic
1 1/2 pounds of butternut squash, peeled & cut into small pieces
1 15 ounce can pumpkin puree
6 cups chicken broth
1 tablespoon chopped rosemary (remember if you live in AZ you can cut it off a rosemary shrub)

Heat the oil in a sauce pan & saute the leeks, celery, garlic until they are soft. It should take 6 minutes. Add the squash, pumpkin & broth. Simmer 25 minutes, salt & pepper to taste. Puree in the blender in batches until smooth. Poor into bowl & garnish with the rosemary. Be sure to check tomorrow for my famous Pumpkin Cheese Cake.

Squash Soup with Zest of Orange

In most parts of the country you will be enjoying the cool fall weather in October. Except in Scottsdale where it is 5 pm & 95 degrees out. One of my favorite things about fall is the fall produce you can buy at local farm stands. I was talking to my mom yesterday & she was telling me about all the fun gourds & squash for sale in Brigham City, Utah. That got me thinking of Squash Soup. This is a great recipe & a little simpler than others I have ran across. I think Squash Soup is such a fun dinner on those nights when the weather is getting crisp. Enjoy!

1 tablespoon unsalted butter
2 leeks, white and tender green parts only, thinly sliced
Zest of 1/4 orange
2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
1/4 teaspoon ground nutmeg
4 cups chicken or vegetable stock (or broth)

Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper. For a real treat serve with grown up grilled cheeses. Use a baguette & fancy cheese like Gouda.

Cavender's Greek Seasoning

The number one spice I use in our kitchen is Cavender's Greek Seasoning. It is sold at Safeway in Arizona but if you can't find it, you can order it. When we grill we shake it onto meats. I add it to salad, just about anything. With it being summer if you grow squash or zucchini you probably have a ton of it. Here is a yummy side made with the seasoning. (And something vegetarian for my friend Carol)

Stuffed Squash

• 4-6 medium yellow squash (crooked neck) or Zucchini
  
• 2 tablespoons olive oil
• 1 yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp. "Cavender's Greek Seasoning"
• 1/2 cup Bacon Bits
• 3 eggs
• 1 cup plain breaad crumbs
• 1 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese

Boil squash in lightly salted water for 10-15 min. Cut into lengthwise pieces, place on greased baking dish. Scoop out squash and mix this with Bacon Bits, eggs, and cracker crumbs and shredded cheese. Put this mixture back into the squash halves and top with Parmesan cheese. Bake for 10-15 min. until slightly browned.