Butternut Squash Soup

This is an excellent fall time recipe that I came up with tonight on a whim. For those of you who are very "measurement" oriented I will try to convert my recipe into measurements for your convenience. I give ranges for some ingredients because of differences in the size of butternut squash.

Ingredients:
- 1 Large Butternut Squash
- 16-24 oz. of Chicken Broth (I used the low sodium variety)
- 1 1/2 c. Milk (I used 1%)
- 1 c. chopped white onion
- 2 cloves garlic finely chopped
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Olive Oil
- 1 Tbsp. cinnamon
- 1/4 c. brown sugar
- 2 tsp. nutmeg
- Salt
- Ground Black Pepper
- Sour Cream to garnish

Preheat the oven to 375.

Cut the squash in half, try to keep the halves the same size. Use an ice cream scoop or a large spoon to scoop out the seeds and strings. Sprinkle salt and pepper on the flesh. Pour a small amount of chicken broth in a rectangular baking dish large enough to , like a Pyrex dish, just enough to cover the bottom. Put the squash halves flesh side down in the baking dish and bake at 375 for 30-45 minutes or until the flesh is fork tender.

While the squash is roasting, melt the butter with the olive oil in a pan. When hot add the chopped onion and a dash of salt and pepper. Saute for about five minutes, then add the chopped garlic. Saute another five minutes or until the onions are translucent and the garlic is just starting to turn brown.

When the squash is fork tender, take it out of the oven and let cool. Once cooled scoop the flesh from the skin with the ice cream scoop and place in a large pot. Add the onion, garlic, and enough chicken broth to just cover the squash, about 16-24 oz. Bring to a simmer over medium heat for about 10 minutes stirring often. After the mixture simmers for 10 minutes, use an immersion blender (or a hand mixer) to completely blend the mixture.

Once the mixture is thoroughly mixed, stir in the cinnamon, nutmeg, brown sugar, and another dash of pepper. Turn the heat down to low and slowly add the milk while stirring. Add additional seasoning to taste and blend with the immersion mixer to get the desired texture.

When ready to serve, spoon into a bowl and add a dollop of sour cream in the center of the bowl.

Enjoy!

Split Pea Soup

This tasty soup hits the spot on a brisk autumn evening! (Recipe found on Cooks.com)

Ingredients:
2 Ham Hocks
1 lb. Dry Split peas
4 cloves of garlic, minced
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 Quarts water
2 Bay leaves
1 lb baby carrots
salt and pepper to taste
1 cup light cream or milk

Directions:
1. Empty package of split peas into a colander. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for 2 hours in 2 cups of water.

2. In a large soup pot, saute minced garlic in 1 Tablespoon of Butter and 1 Tablespoon of Olive Oil until golden brown. Do not allow to brown completely. Add Ham hocks, water the peas have been soaking in plus 2 extra quarts of water, and bay leaves.

3. Bring to a boil for 1 minute. Reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. (If you prefer, a pureed soup, process using a hand blender) Add baby carrots during final 20-30 minutes of cooking.

4. Taste soup one half hour before serving. Add additional garlic or garlic powder, salt, and pepper to taste. Stir in milk or cream 10 minutes before serving. Add any leftover ham at this time. Remove bay leaves before serving.