Heidi's Curried Peanut-Squash Soup

Curried Peanut-Squash Soup

1 T. curry powder

1 1/2 teaspoons ground cumin

3/4 teaspoon salt, divided

1/4 teaspoon ground red pepper

2 garlic cloves, minced

4 cups chicken broth

2 c chopped butternut squash

1 cup shredded carrot

1 c frozen green peas, thawed

1 1/2 c cooked brown rice

3/4 cup sliced green onions

6 T. creamy peanut butter

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Stir in curry powder, cumin, 1/2 t. salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 t. salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired

Heidi's Roasted Butternut Squash and Pear Soup

Roasted Butternut Squash and Pear Soup

1 Butternut squash (3-4 lb.)

2 c. chopped onion (optional)

1 T. chopped fresh ginger

1 jalapeno, seeded & chopped

¼ t. salt and pepper

2 ripe pears, cored & diced

6 c. chicken broth

1 T. honey

¼ c. cream

1 t. fresh thyme

Cut squash in ½ lengthwise, seed, and place in a baking pan face down. Add ½ cup water and roast at 400 degrees for 45 min. Scoop out and mash. Sauté veggies in oil until soft. Add pears, cook 5 min.; add 3 cups of mashed squash, broth, and honey. Bring to a slow boil; turn down heat to simmer for 15 min; let cool. Puree in small batches. Reheat, add cream. Garnished with fresh thyme.

Shortcut: use canned pears and ginger paste.

Note: adjust spiciness according to taste

Heidi's Spinach Chicken Soup

Spinach Chicken Soup

Melt: ¼ c. butter in saucepan. Add 2 medium onions (cook until soft). Stir in 2 T. flour and curry powder; cook for 2-3 min.

Add: 5 c. chicken broth, 1 ½ c. chopped potatoes, 1 c. thinly sliced carrots, ½ c sliced celery, 2 T. dried parsley, and ½ t. poultry seasoning. Cover and bring to a boil. Reduce heat and simmer for 10 min.

Add: 2 c. cooked shredded chicken, ½ c. rice, 1 ½ cup half and half, and 10oz pkg frozen spinach. Cover and cook at least one hour. Add salt and pepper to taste.

**Note: I cook the chicken in the broth. Add additional broth as needed.

**Alternative: Cook chicken in broth in a crockpot; remove; shred; return to pot with all other ingredients. Cook on high for 2 more hours.