Butternut Squash Soup with Ravioi

I saw this recipe and immediately thought of a dish just like it that I had at the "TRIO" restaurant. I wouldn't call it a soup, though I guess you could have it separately as such. I just used the "soup" as sauce...mmmm!

Start to finish: 30 minutes

2 pounds butternut squash
2 14 ounce cans vegetable broth
1/8 tsp ground red pepper
1 TBSP butter or margarine
1 - 9 ounce package refrigerated cheese -filled Ravioli
1 TBSP molasses (WHAT? Who actually HAS molasses in their home... is this something I should have on hand? How long does it keep for these random recipes? I omitted it- which the recipe said you could do..."if you like")

1. Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
2. In a large saucepan combine 1/2 cup water, squash, vegetable broth (I only had chicken broth which worked, but I wonder how it would taste with vegetable broth?), and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer one -fourth of the squash mixture to a blender container or food processor bowl. cover and blend or process until smooth. Repeat with remaining portions, until all of the mixture is blended.
4. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered for 5 minute. Add butter; stir until just melted.
5. Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among bowls. Drizzle with molasses.

Turkey Chili

Yet another thing I LOVE about Autumtime is making soups, stews and chili. I made this tonight and it was a big hit. Super easy and it really hits the spot on these cold days.

1 lb. ground turkey
3/4 cup chopped onion
1 (16 oz.) can pinto beans, undrained
1 (16 oz.) can kidney beans, undrained
1 (28 oz.) can chopped stewed tomatoes
2 1/2 Tbsp. chili powder
2 Tbsp. cumin powder
3/4 cup salsa
1 (15 oz.) can tomato sauce
Pepper to taste

In a large pot, brown turkey with chopped onion. Add beans, tomatoes, chili powder, cumin, pepper and salsa. Cook until hot. Top with cheese and sour cream and serve with cornbread or whatever else tickles your fancy. :)

Pumpkin Soup

1 onion chopped
3 tbsp butter
4 cups chicken broth
2 cups pumpkin
1 cup milk
2 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp black pepper

Saute the chopped onion in the butter. Add 2 cups chicken broth and let simmer for 15 minutes. Puree in blender and place back in pot. To the onion/broth mixture add the pumpkin, 2 cups of chicken broth, salt, cinnamon, ginger, and black pepper. Let simmer for about 5 to 7 minutes. Mix the flour into the milk so that there are no clumps. Add the milk mixture into the soup after it is done simmering (don't let the soup boil).

I made homemade wheat croutons and added it to the soup, very tasty.

Garden Tomato Soup

I have tons of tomatoes growing in my garden so it was nice to be able to use some of them! This is really yummy. As Spencer said at dinner tonight..."I am never eating Campbells tomato soup again!"

4 cups chopped tomatoes
2 cups chicken broth
1 onion chopped
1/2 tsp garlic powder
1 tbsp Italian seasoning
2 tbsp butter
2 tbsp flour
2 tbsp sugar
1 tsp salt

In a large pot bring to a boil tomatoes, chicken broth, onion, garlic powder, and Italian seasoning. Let boil for 20 minutes. Puree tomato mixture in blender and set aside. In the same pot melt butter and then add flour to make a roux. Once roux is a light brown add tomato mixture. Wisk together to make sure there are no lumps. Add salt and sugar and serve.