I made up a big batch of winter squash soup. The kids ATE IT UP! Quite literally! Soup is a fall and winter staple in my home, and I rarely use any recipe, pretty much "winging it" each time. I make extra large batches to feed my brood and tend to throw in things I might have in the fridge or that just sound good to me. There are never any left-overs!
I wrote down the ingredients as I went along, and it makes enough for a small army - which is my thing every day, but might only be yours on a football Sunday, or other fall gathering.
Winter Squash Soup
With black beans and chicken
serves 8-10 generously
6 cups of winter squash (Butternut, Hubbard, Pumpkin, Acorn or any mixture of them all)
6 small or 3 large yellow onions
3 large garlic cloves, minced
1 1/2 qrts of chicken broth
2 (15oz) cans of black beans, rinsed and drained
1 tsp chili powder
1 tsp paprika
8oz of sour cream
1 pint of cream or half and half
Meat of one whole chicken (about 4 chicken breasts,) cooked and shredded
Placed halved and de-seeded squash in shallow roasting pan; bake in oven at 375 degrees until tender-through. In the mean-time, chop onions and garlic and sauté in olive oil until onions are translucent. When squash is baked, scrape from shell into a food processor with sautéed onions and garlic. Process until it has a smooth consistency.
Place processed mixture into large stock pot with chicken broth, black beans and shredded chicken; bring to boil. Once boiling, add spices. Reduce to a simmer and add sour cream, stirring thoroughly. Just before serving stir in cream or half and half. Garnish with minced chives if desired and a dash of paprika.
Let me know if you try this, any alterations you make, and also if YOU have a favorite soup! Send your results and recipes to email@example.com and don't forget to include a photo!