Butternut Squash Soup with Herbs

I'm rather picky about my butternut squash soup. Most of the kinds I've tasted are either too sweet or too thick or taste like cream of chicken soup. But this one is the perfect amount of savory, with a hint of sweet from the squash and cream. It does take a little while to chop up all the butternut, but this is so much better than any kind you buy.

(fyi, 1 large butternut yielded a little over 6 cups, and I usually just make a half a batch for M and I)

4 Tbs. butter
1 cup chopped onion
4 garlic cloves, minced (bottled is fine)
3 (14.5 oz) cans of chicken broth
8 cups peeled butternut squash, cut into 1-inch pieces
1 tsp. dried thyme
1 tsp. dried rubbed sage
2 tsp. sugar
1 tsp. kosher salt
1/2 cup heavy cream

Melt butter in large pot over medium heat. Saute onions and garlic in butter until soft. Add chicken broth and squash, and simmer until squash is very tender. A fork should go through easily.
Let cool slightly. Use immersion blender and puree soup in the pot. Alternatively, puree soup in blender and return to pot. If soup seems too thick, add a little more chicken broth.
Add herbs, sugar, salt, and cream.
Can be made one day ahead. Chill. Rewarm over medium heat before serving.

Homemade Condensed Cream of Chicken Soup

This may not interest all of you on the mainland because Cream of Chicken soup probably isn't as expensive as it is here ($2.00 a can). But I also thought the flavor of this was sooo good. Plus it doesn't have MSG and other additives/preservatives. Anyway I have a few casserole or chicken recipes that call for Cream of Chicken Soup and this was really easy to make.

Yield:
3 cups (about 2 cans)

Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Cheeseburger Soup

Hey Girls,

It's been awhile, but today is my last day working so I should have lots of time to post! Got any great money saving recipes?! I know there are lots on here and I'm ready to leaf through some of the oldies but goodies. This soup may not look like much, but I am telling you it is deliciouso. I've thought about swapping out the ground sirloin for chunks of ham or sausage so let me know if anyone tries it that way, I'd be curious to know how it turns out. Here it is:

1 lb. ground sirloin

1 tbsp plus 3 tbsp butter

1 stalk celery, diced

1 carrot, diced

1 sm. onion, diced

basil, parsley, salt and pepper (to taste)

32 oz. chicken broth

3 cups frozen cubed hashbrowns (walmart brand works great)

1/4 cup flour

1 1/2 cups whole milk

8 oz. Velveeta cheese, diced

garnish with sour cream and your favorite shredded cheese

Brown and drain ground sirloin. Saute 1 tbsp butter with diced veggies. Add fresh basil, parsley, salt and pepper. Add all veggies to cooked meat. Add broth and potatoes to mixture. Cook until potatoes are very soft. While potatoes are cooking, melt 3 tbsp butter. Whisk in flour until paste forms. Add to soup, stir and cook 5 more minutes. Once soup thickens a bit, add milk and Velveeta cheese. Cook on low heat until cheese melts. Remove from heat and it's ready to go. Enjoy!