I'm partial to a good butternut squash bisque during fall. My recipe is fairly simple if you can forgive the lack of precise measurements.Ingredients1 butternut squashchick brothmilk (whole milk preferred)2 cloves garlicextra virgin olive oil2-3 tablespoons unsalted butterturmericground cuminallspice (OR instead of those three, a good sweet curry powder)salt and black pepperDirectionsSplit squash in half and remove seeds. Place each half cut side down on a baking sheet and roast in the oven at 400 degrees until the flesh is soft. Remove from oven and let cool.Meanwhile, in a soup pot, add enough olive oil to just cover the bottom. Mince the garlic cloves and add to the oil. Then add the spices. (I would estimate I use at least a teaspoon or two of each). Turn on heat to low (just enough to warm the oil and make a slurry out of the garlic and spices). Use a spoon to scrape the squash out of its peel and add to the pot, breaking it up with a spoon. Turn heat up to medium. Once the squash is heated, add the chicken broth (there should be at least enough to cover the squash).Once the chicken broth is simmering, turn off the heat. Using either a wand mixer or a blender, puree the mixture and thin with milk until you have the consistency you like (aim for the texture of thick cream).Return to the pot and heat over low until warmed. Salt and pepper to taste. Finish with the 2 or 3 tablespoons of butter.
I've got another recipe to send you, but here's one to get you started: http://themoderngal.com/?p=542
Potato Soup :)http://transatlanticblonde.blogspot.com/2010/10/healthy-ish-potato-soup.html
i made this veggie chili recipe this weekend and highly recommend it:http://allrecipes.com/Recipe/Veggie-Vegetarian-Chili/Detail.aspx
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