Soup…Glorious…SOUP!!!!!

That’s right folks it’s almost that time of year again. Where there’s a chill in the air and there’s nothing like a hot bowl of home made soup to make you smile. And for those folks up north these recipes have reached you in perfect time. I no what your saying …”I don’t have all day to make soup”…Well first you don’t need all day to make all day to make a yummy fresh soup. And second it’s quite simple…so get your printers ready because below I have some excellent simple soup recipes. Don’t be shy, if you have any questions…send me an e-mail.

Tomato-Corn Chowder
1 qt milk
2 cups cooked corn, canned or fresh, or frozen
1 cup tomato puree
Salt & pepper to taste
2 leaves basil
2 stalks celery, chopped med size
chopped 2 potatoes, peeled & chopped

Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil. salt and pepper to taste


Roasted Butternut Squash
Soup Servings : 8
2 large butternut squash -- (4 pounds)
2 tablespoons olive oil
4 cups chicken stock, Canned stuff works great!
2 cups water
1 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon or oregano or what ever herbs you like, you can you a comination of a few

Cut the squash down the middle and scoop out the seeds and pulp with a spoon. Place, cut side down, on a roasting pan brushed with olive oil. Bake at 350 degrees for 1 hour or until tender. Scoop out flesh with a spoon and place into a large mixing bowl.In another large mixing bowl, stir together water and stock. Puree squash in a blender or food processor (in batches) adding enough of the liquid as needed, until smooth. Pour pureed squash into a deep pot and bring to a low boil. Season with salt, pepper, onion power and tarragon. Reduce heat to a simmer and cook over very low heat 1 hour, stirring every quarter hour. Before serving check seasoning!!

Lentil Soup
ham bone or/some ham/ or bacon
lentils (about 1 and 1/2 cups)
cubed potatoes
2 cans diced tomatoes
diced carrots
diced onions
water to cover
combine all in a pot with a lid, bring to boil, lower heat and simmer until lentils are cooked and potatoes and carrots are soft. Yummy!!! Salt and pepper Can it be any simpler!!!You may need to add water during the cooking process.

So there you have it folks the first offical batch of fall recipes. Guys and Gals i encourage you to get cooking because there's nothing like the smell of soup on a cool fall evening. There will be more to come so keep your printers, and pots, and pans ready! because you never know what creative ideas might come your way.