Butternut Squash Soup

STOCKPOT RECIPES EASY LOBSTER BISQUE BUTTERNUT SQUASH SOUP Submitted by Natalie Goldman and Andi Neuville Submitted by Sheri Skluzacek Ingredients Ingredients 12 oz lobster meat 2 lbs butternut squash, peeled, seeded, and cut into 1-inch pieces 6 tbsp butter 1½ cups onion, diced 3 tbsp flour 2 carrots, peeled and diced 3 cups of cream 3 (13¾ oz) cans chicken broth 1 – 2 oz sherry, to taste ½ tsp salt Paprika 2 tbsp butter 1 tsp sea salt 1 block cream cheese, diced Cayenne pepper, to taste Sour cream, for garnish Instructions Instructions Melt the butter in a stockpot, add the lobster meat, and cook over moderate In a stockpot, combine squash, onion, carrots, broth, and salt. heat for 3 minutes, stirring constantly so the butter doesn’t burn. Stir in the Simmer, uncovered, until squash is very tender—about 40 minutes. flour, and add the cream, and a dash of Cayenne pepper. Stir constantly Puree soup in a blender or food processor with the butter. until the soup is slightly thickened and very hot. Add the sherry, just before Stir cream cheese into soup. Serve in wide, shallow bowls with a dollop of serving, and sprinkle with paprika. sour cream, if desired. CITRUS CHICKEN CHILI BOOK CLUB SOUP Submitted by Natalie Goldman Submitted by Kim Freetly Ingredients Ingredients 1 can (16 oz) BUSH’S® Garbanzo Beans, drained 3 large carrots 2 tbsp olive oil 4 potatoes, quartered 1 medium onion, chopped 2 cups frozen peas, 1 medium green pepper, chopped 1 lb ground turkey 2 tsp dried leaf oregano 1 lb ground Italian sausage 1 can (16 oz) diced tomatoes, undrained Salt and pepper, to taste 1 lemon, juiced 4 cans tomato soup 1 lb chicken, cooked and shredded 1 cup water, more if needed 4 cups chicken stock 1 large onion ¼ cup crumbled feta cheese Handful of cabbage, optional 3 tbsp fresh parsley, chopped fine Instructions Instructions Mix together and put in stockpot. I put it on high for 2 hours and then low for Heat oil in a stockpot over medium heat. Add onion, garlic, green pepper and 3 hours. oregano. Cook 3 – 4 minutes until vegetables are soft. Add tomatoes, lemon juice, chicken, stock, and beans. Lower heat; simmer 20 – 25 minutes. Serve topped with cheese and parsley. RYAN’S YUMMO WHITE CHICKEN CHILI Submitted by Kim Freetly Ingredients GOLEN SPICY CHILI 1 (32 oz) box chicken stock Submitted by Japheth Golen 1 (16 oz) salsa Ingredients 3 cans white beans 1 lb hamburger 1 (8 oz) block pepper jack cheese, grated 3 – 5 whole jalapenos, diced 1 cooked rotisserie chicken, ~5 cups 1 medium onion, diced 2 tsp ground cumin 1 (15 oz) can diced tomatoes 2 cloves minced garlic 1 (15 oz) can tomato sauce Black or white pepper, to taste 1 can tomato soup 1 baggie (This is to send to Kim if you have leftovers) 2 (15 oz) cans kidney beans Instructions 1 tbsp chili seasoning Combine all items in stockpot. Heat and add ½ cup finely ground corn chips. 1 tsp chipotle powder 1 bag of corn chips 1 lb shredded cheese 16 oz sour cream Instructions Add hamburger, jalapenos, and onion to stockpot. Cook until hamburger is done browning. Add canned tomatoes and kidney beans. Add chili seasoning and chipotle powder. Simmer for at least 30 minutes. Serve with corn chips, cheese, and sour cream. Yummy! OLD FASHIONED CREAM OF TOMATO SOUP MEAT LOVER’S CHILI Submitted by Margo Hatch Submitted by Margo Hatch Ingredients Ingredients 32 oz canned diced tomatoes 1 (13 oz) ring smoked sausage, any variety 9 oz chicken broth, undiluted 1 lb ground beef or ground turkey 1 oz butter 1 lb ground pork 2 tbsp sugar 1 green bell pepper Pinch of baking soda 1 large onion 1 tbsp onion, chopped 1 (10 oz) can RO*TEL® any variety 2 cups cream 1 can tomato soup Instructions 2 (16 oz) cans stewed tomatoes Mix tomatoes, chicken broth, butter, sugar, onions and baking soda in a 2 (16 oz) cans diced tomatoes stockpot. Simmer 1 hour. Heat cream in a double boiler and add cream to hot 2 cans chili or kidney beans tomato mixture. Recipe makes a ½ gallon. Instructions Brown all meats (cut and saute ring sausage) in a large stockpot. Chop the onion and green bell pepper, and add to the meat when it is halfway done. “BOOYA” Add the RO*TEL®, tomatoes, tomato soup, and beans. Add a little water if Submitted by Margo Hatch you like. Season to taste with pepper or chili powder depending on how Ingredients spicy you want. Heat to medium boil and reduce heat and simmer for 30-60 2 lbs cubed beef minutes. 3 lbs chicken ½ cup dry split peas 1 large head of purple cabbage, shredded CHEESE SOUP 1 lb chopped carrots Submitted by Margo Hatch 1 lb chopped celery Ingredients 1 lb chopped rutabaga 6 (14 oz) cans chicken broth, regular or low sodium 3 tbsp salt 1 cup water 2 tbsp pepper ½ – 1 box Velveeta® cheese 1 tbsp Italian seasoning 1 (16 oz) bag of frozen cauliflower 2 (16 oz) cans stewed tomatoes 2 cups diced ham 2 (16 oz) cans whole kernel corn Instructions Instructions Bring chicken broth and water to a boil. Reduce heat, and add Velveeta® Combine all ingredients, except tomatoes and corn in a large stockpot and cheese. Cook until it all melts. Stir frequently. Add the cauliflower and ham. bring to a boil. Reduce heat and simmer until meat is tender and vegetables May need to add a little flow thickening. Add pepper and salt to taste. are cooked, 2 – 3 hours. Skim fat from soup stock. Add tomatoes and corn and simmer 1 more hour. Season to taste. Makes enough for a large PUEBLO GREEN CHILI Submitted by Erin Carrillo HOT DOG AND BAKED BEAN SOUP Ingredients Submitted by Margo Hatch 1½ lbs of diced pork (or hamburger) Ingredients 6 – 8 Pueblo roasted green chilies, skin removed, cut into small pieces 1 tbsp oil 1 small yellow onion diced 1 onion, chopped ¼ cup of vegetable oil 4 carrots, sliced ¼ cup of flour (approximately) 1 cup uncooked rice 30 oz water or chicken broth (your choice) 3 – 4 hot dogs, sliced 2 garlic cloves, crushed 2 (14.5 oz) cans beef broth 1 cup diced fresh tomatoes or 1 (12 oz) can of RO*TEL® tomatoes & chilies 1 (16 oz) can baked beans 1 tsp cilantro 1 (16 oz) can diced tomatoes, regular or Italian flavored ½ tsp salt and pepper Instructions Instructions Heat oil in a pot over medium-high heat. Add chopped onion, sliced carrots, In large stockpot brown pork in oil, until the meat is slightly pink. Add onion and sliced hot dogs. Cook, stirring occasionally, until vegetables are just and garlic, cook until they become soft. Add flour and stir, browning flour softened and hot dogs are lightly browned, 2 – 3 minutes. Add beef broth, like if you were making gravy. Add water (or chicken broth) slowing and keep baked beans, and diced tomatoes with their juices. Stir in ½ cup uncooked stirring until it’s bubbling. Add the rest of the ingredients and bring to a boil, rice. Cook over medium heat, stirring occasionally, until rice and vegetables then turn heat to low. Tip: For picky eaters that don’t like chunks of tomato, are tender, about 25 minutes. peppers, or RO*TEL®, place them into a blender and puree them! Serve in bowl, smothered over burritos, inside breakfast burritos, over open face hamburgers (we call these sloppers), or smothered over enchiladas. It also freezes well to be enjoyed later!.

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