Golden Autumn Soup

2 Tbsp. butter (not margarine)
5 cups (1/2") cubed butternutt squash (about 1 1/2 lbs)
2 cups (1/2") cubed russet potatoes
1 (1/2") Bartlett Pears
2 cups sliced leeks
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
4 cups chicken broth
1 cup half and half

Melt butter in large Dutch Oven over medium high heat. Add squash, potato, pear, salt and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer about 20 minutes or until potato is tender, stirring occasionally, Place half of the mixture in the blender. (REMOVE CENTER PIECE OF LID TO ALLOW STEAM TO ESCAPE). Secure lid on blender and place towel over opening to avoid splatters. Blend until smooth. Pour into a larger bowl and repeat procedure until remaining soup is complete. Stir in half and half. Cover and serve warm.

Egg Drop Soup

4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. green onion, chopped
1/4 tsp. salt
1/2 cup frozen mixed vegetable (corn, peas and carrots)

Place broth and frozen vegetables in medium sauce pan; bring to a boil. Reduce heat to low; place wire mesh sieve over sauce pan. Strain eggs through sieve over sauce pan. Remove from heat; stir in onions and salt.

Sausage Potato Soup

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, 30 minutes. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving

Easy Creamy Spud Soup

2 lb.. frozen shredded hash browns, thawed
1/2 cup butter (no margarine)
1/2 chopped green onion
10 oz. can cream of Roasted Garlic Mushroom Soup
Salt and Pepper to taste
4 cups whole milk
1 cup shredded cheddar cheese
*chopped green onions, cheddar cheese, crispy chopped bacon

Saute onion in butter. Add Soup, milk, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve.

Black Bean Soup with Spiced Pork Kebabs

Black Bean Soup:
4 cans black beans, rinsed, drained (15 oz each)
6 cups chicken broth
1 bay leaf
2 tbsp. olive oil
1 cup white onion, diced
1 tbsp. paprika
1 1/2 tsp. cumin
1 1/2 tsp. dried oregano
1 1/2 tsp. ground coriander
1/2 tsp. cayenne
Pinch each of sugar and salt
1 tbsp. red wine vinegar
1 can diced tomatoes in juice (15 oz.)


Simmer beans and broth in a large pot over medium heat for 20-30 minutes. Remove bay leave and half the mixture. Puree the remaining bean mixture in the pot with hand held stick blender or in a food processor until smooth. Return reserved beans to pot; keep arm over low heat. Saute onion, garlic, and seasoning in oil in a nonstick skillet until soft, about 5 minutes. Deglaze pan with vinegar, then add tomatoes and their juice . Simmer to reduce slightly, then mash tomatoes lightly. Add soup and cook another 5 minutes. Serving Suggestion:Pico de gallo

Spiced Pork Kebabs:
1 tsp. brown suagr
1 tsp chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne
1 lb. pork tenderloin, trimmed and cut into 1 1/2"-2" pieces
1/2 lb lielbasa, cut diagonally into 1" thick slices

Preheat grill to medium high heat. Combine sugar, and spices in a medium bowl. Thread 2 chucks of pork and 1 piece of kielbasa on each of 8 skewers. Sprinkle on the spices and gril until pork is cooked through, 608 minutes per side.