Curried Butternut Squash Soup

Submitted by Jen Durant

This slightly spicy soup is my favorite squash soup. It’s a bit time consuming for a simple soup but well worth it. I suggest making it one day in advance to allow the flavors to meld. I like to be dress it up with a drizzle of crème fraîche or sour cream that has been loosened with a bit of filtered water and sprinkled with pepitas.

The original recipe calls for unpeeled buttercup squash, which is then peeled after cooling, but I usually use peeled butternut squash since it is more common and easy to peel in advance. The cooking times should be altered accordingly. Your squash should be slightly browned when done roasting.

YIELD: 6 servings

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Sunshine Orange Chicken Soup

from Tamara Butts Sullivan

Though it doesn’t quite feel like it these days, winter has arrived. Almost everyone I know either has a cold, just had a cold or feels like they might be getting one. It seems like the right time to offer the recipe for my nearly famous chicken soup. It’s delightfully orange and full of good nutrition that might help you ward off the next virus you meet. It’s a two-stage process that takes care of your dinner meal plan for two days. Continue reading