Butternut Squash Soup

Over Thanksgiving weekend, my daughter and I went with my parents to shop at a little Mennonite store located about an hour away from where we live.  We always like to go there to stock up on fabric, craft supplies, spices, and staples for our pantry.

While we were there, my daughter picked up a butternut squash for me.  She knew I would make soup with it, and today was the perfect day to turn that squash into a steaming bowl of goodness.  I am writing this recipe as vegan, but you could just as easily use chicken stock and regular milk if you desire.  I sprinkled a little smoked paprika on top for color and flavor; you could leave it plain, or top with toasted pepitas, which I would have done had I had any in the house.

1 small butternut squash, about 7 oz
1 can vegetable stock, 2 cups
1/2 medium onion, peeled and minced
2 garlic cloves, peeled and minced
1 cup coconut milk

Peel, seed, and cube squash.  Place it in medium saucepan with onion, garlic, and stock.

Bring to boil, reduce heat to medium low, cover, and simmer until squash is very tender, about 30 minutes. 

Using a stick blender, blend squash until very smooth.  Add 1 cup coconut milk and stir until creamy. 

Top with a dash of smoked paprika or a tablespoon of pepitas.

Serves 2 for appetizer, or 1 for meal

Taco Soup

Occasionally, all it takes is one time making a recipe for it to become a favorite.  So it was with me and this recipe.  I don't remember how old I was, or for what reason my mom made this soup when I was growing up, but I loved it at first bite!  It's reminiscent of chili, but with taco spices and added ingredients that are delightfully different.  Delicious!

1/1/2 pounds lean ground beef
1 medium onion, chopped
2 14oz cans stewed tomatoes
1 14oz can hominy, drained and rinsed
1 15oz can chili beans
1 envelope Hidden Valley Ranch dry ranch dressing mix
1 tbsp chili powder
1 1/2 tsp garlic powder
1 envelope taco seasoning mix

In a large pot or dutch oven, cook beef and onion, stirring occasionally to break up meat, until meat is brown and no longer pink.  Drain fat and return meat to pot.  Stir in remaining ingredients.  Bring to boil, then reduce heat to low.  Cover and simmer for 30 minutes.  Serve with shredded cheese, sour cream, Fritos, black olives, jalapenos, and/or any other taco topping you enjoy.  Serves 6.

Chili

Usually when I set out to make a pot of chili, I just throw some ingredients in the crock pot and let it cook all day.  It is always pretty good, but usually never the same thing twice.

The other day I made a pot of chili for our church youth group party, and received so many compliments, that I wrote the recipe down and crowned it my go-to chili recipe.

You can go traditional and serve it with saltines, carrot/celery sticks, and pickles, or serve it up with Fritos, shredded cheese, and sour cream, as the youth liked it.  Either way, it's a pretty easy dinner for a chilly fall night or a Sunday football snack.

2 pounds lean ground beef
1 tsp garlic powder
1 tsp onion powder
2 cans chili beans, undrained
1 can kidney beans, drained and rinsed
1 envelope chili seasoning mix
1 envelope hot chili seasoning mix
1 envelope taco seasoning mix
1 1/2 (64 oz) jugs V-8 juice


In large pot or dutch oven, brown ground beef with garlic and onion powders until cooked through.  Drain well, return to pot.  Add chili beans, kidney beans, and all seasoning mixes.  Stir well.  Add V-8 juice and stir well.  Place over medium high heat until just beginning to boil.  Reduce heat to low and simmer 30 minutes, up to several hours.  The longer you simmer, the better the flavor.  Just be sure to stir occasionally to prevent from sticking.


Makes 12-16 servings.