Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Chicken Tortellini Soup

YOU NEED:

2-3 cans (14 1/2 oz each) Low-Sodium Chicken Broth (more or less to amount of broth you enjoy)
8-10 oz. of shredded chicken, off Rotissere or baked chicken
1 Red Onion, Coarsley chopped
2 cups of dry Tortellini noodles (I used stuffed 3 cheese or spinach/cheese)

4 Big Carrots, thinly sliced
4 Big Celery Sticks, thinly sliced
Coarse Salt & Pepper
Italian Seasoning (I use about 2 tablespoons- or to taste)
Olive oil, about 2 tbsps.
Fresh shredded parmesan cheese

In a large pot, heat oil over medium. Add onions, season with Salt and Pepper, saute' till soft and slightly brown, stirring occasionally. Stir in Carrots and Celery, season with Italian seasoning.  Stirring occasionally, for about 3-5 minutes. Stir in Chicken and Broth.  Bring to a light boil and add the noodles. Reduce to a simmer and cook untill the noodles are soft and ready. (Be sure to not over cook Tortellinis, as they will fall apart)

Season more Salt, Pepper and Italian Seasoning to your liking! Serve with French bread, and garnish with shredded parmesan cheese when serving.

*To make Vegetarian, omit Chicken. May substitute with Tofu.

Discovered this recipe from friend Erin, with a few modifications.  Easy, Quick soup to prepare at anytime, especially on cold days. :)  You may also substitute noodles for Wild Rice, follow instructions for the rice.