Pumpkin/Butternut Squash Soup

Alice's Pumpkin/Butternut Squash Soup

1 can of pumpkin (didn't have time to roast one.)

2 small butternut squash (the smaller the better, more concentrated flavor.)

a whole bulb of garlic

2 onions (I used yellow)

2-3 apples (I used fuji)
chicken Broth ~3-4 cups
cream ~1/2-3/4 cup
a few dashes of cumin
a couple dashes of nutmeg
fresh ginger
salt/pepper to taste

Peel squash and cut into cubes.  Cut up onions (but not too small.)  Slice off the top of the garlic bulb.  Cute up apples into large chunks.  Splash some olive oil, put on large pan and roast in the oven on °350 for about 1-1 1/2 hrs or until everything is mushy, stirring occasionally.

In large pot combine roasted contents (squish garlic cloves out of the peel), some cream, chicken broth, a few dashes of cumen, salt/pepper and freshly grated nutmeg, grate in fresh ginger.  Just estimate the amounts.  I make mine pretty thick.  Then I blended everything with an emersion blender and simmered on super low heat for about 3 hrs stirring regularly.  Garnish however, I like to put some creme fraiche on top.  The roasting is key because it really adds flavor.

Broccoli Cheese Soup

Welcome Fall, Welcome Soup Season!

 We love soup season! One pot of soup, a loaf of bread, and your dinner is set. Loads of veggies, make ahead, usually tastes even better as leftovers. So many reasons to love soup!

Here is a recent favorite thanks to Emeril:

"This classic combination of flavors lends itself well to this simple, creamy soup. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too."
--Emeril Lagasse

 Ingredients

2 tablespoons olive oil

1 1/2 cups thinly sliced yellow onions

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1 1/2 cups (6 ounces) shredded medium sharp cheddar cheese

Simple Croutons, for garnish (optional) 

Note: I had some leftover roasted potatoes that I threw in the blender with the soup and it added some really nice complexity to both the flavor and texture!

Cooking Directions

Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Yield: 1 1/2 quarts, 4 to 6 servings

Enjoy!!!