I know I probably should have done this last week but I had to try out a couple of different soups.  I have been on a soup kick lately where all I want for lunch and dinner is soup.  So I have been tweaking a few recipes and have come up with a few I like.

Butternut Squash Soup

I keep hearing people talk about Butternut Squash and how it makes a wonderful soup.  I kept thinking to myself, "Oh yay, squash soup, uh no thank you".  However, I have been converted.

I didn't want a soup that was too savory, meaning lots of onion and garlic.  I just wanted something simple and not too fattening.  I searched for several different recipes and I just don't stick to one I turn it into my own.

1 butternut squash

2/3c fat free half and half

1/2 t. cinnamon

dash of nutmeg

1-3c chicken or vegetable broth (I used just enough broth to cover the squash when I blend it)

your favorite topping (nuts are a good choice) optional


Preheat the oven to 400°

Roast your squash by cutting it in half lengthwise (beware, if the smell of pumpkin offends you like it does me, this squash smells like the inside of a pumpkin).

Spray your pan with non-stick cooking spray place the squash skin side up and cook for 30 to 40 minutes (my oven cooks slow so I always have to use the top end of the time)

Remove from oven and let cool.  Once cool remove the skin and cut into pieces and place in a blender. You will probably have to do this in batches. Fill the blender with the broth until it is covering the squash then puree.

Once the squash is pureed place in a pan on the stove on medium heat and mix in the cinnamon, nutmeg, then mix in the half and half.

Once heated and mixed.  Enjoy.  Feel free to add toppings of your choice.

For a vegetarian version use vegetable broth and for the vegan version omit the half and half.



Green Chile Stew

There is nothing better on a cold day than a big bowl of stew with a kick.  I love a good bowl of green chile strew, with chicken or with pork either one makes me sooooo happy!

2 lbs pork, chicken or sirloin cubed (whichever meat floats your boat)

1 lg  onion diced

4 cloves of garlic diced

4 potatoes (your choice of flavor, I prefer russett) diced in small cubes

4 c chicken broth

Bag of frozen corn

2 - 4oz cans of green chilies or 4 hatch chiles roasted and diced.

1 t of cumin

1 t black pepper

1 t salt

1/2 t oregano

2 T oil


In a large skillet hit the oil then add the onions and garlic to the pan and cook til tender.  Add your meat and brown.

Once the meat is brown and the onion and garlic is cooked.  Transfer the mixture into the crockpot.

Add the remaining ingredients.

Cook on low for 8 hours or on high for 4 hours.

Garnish with cheese or sour cream and enjoy with some warm tortillas either homemade or from the store.




Tomato Bisque

Nothing warms you up like a good tomato soup.  Don't get me wrong I love the tomato soup out of the can, but there is just something absolutely wonderful about homemade soup.

32 oz can of diced tomatoes

1 cup of carrots diced small

3 celery stalks diced small

1 med yellow onion diced

3 cloves garlic minced

1 box of vegetable broth (32 oz)

1/2 cup of heavy cream (or for a lighter note substitue 1 c of plain greek NF yogurt)

2 or 3 Basil leaves

1 bay leaf

1/2 T sugar

salt and pepper

1 T butter


Melt butter in a large pan on medium heat then add the vegetable trinity, carrots, celery and onions.  Cook for about 3-4 minutes.  Add garlic and cook for about 2 more minutes.

Add the tomatoes, basil leaves, bay leaf, salt, pepper, sugar and vegetable broth and let simmer on the stove for 20 minutes

Turn off the heat, remove the bay leaf, and puree either with a immersion blender or in batches in your food processor or blender, then return to the pot.

Add the cream (or yogurt) and stir to mix.

Top with your favorite cheese and enjoy!