Amy's Recipes

Makes 8-10 servings

2 T butter
1 T oil
1 onion, diced
2 stalks celery, diced
4 garlic cloves, finely diced
9-10 c water
1 small to medium butternut squash (about 1 1/2 pounds when peeled and cubed)
1 c masoor dal/red lentils
6-8 T tomato paste
2 T better than bullion, chicken or vegetable
3/4 t salt
1/4 t cayenne pepper (or less if you don’t want the after burn)
1/8 t black pepper, freshly ground if available
1/2 c cream

Add butter and oil to a 4-qt sauce pan. Add diced onion and sauté until soft and translucent, then add garlic and celery and sauté for a few minutes longer. Add 9 c water and the squash. Bring to a boil, turn down the heat, and simmer for 15 to 20 minutes. Add the lentils and continue simmering until the lentils and squash are soft, adding up to a cup more water if necessary. Remove from heat, mix in the tomato paste, better than bullion, cayenne pepper, black pepper, and salt. Puree with a stick blender. Return to a low heat until it begins to bubble. Remove from heat, mix in the cream, and serve.

from https://midwestfoodieblog.com/one-pot-creamy-vegetable-soup/

6 T butter
1 white onion, diced
1.5 cchopped carrots
1.5 c chopped celery
6 cloves garlic, minced
2 t dried oregano
2 t dried thyme
1 t dried sage
⅓ c flour
6 cvegetable broth
2 c broccoli, chopped in bite-sized pieces
1 (15 oz.) can corn, drained
3 c (¾” thick) diced potatoes
½ c heavy cream
4 oz. sharp cheddar cheese, shredded
1 t balsamic vinegar
Kosher salt
fresh cracked pepper

Garnish
fresh chopped parsley
oyster crackers

INSTRUCTIONS
Heat butter in a large pot over medium high heat. Add onion, carrots, celery, stirring occasionally for 10 minutes or until the onions are translucent. Reduce to medium heat. Add garlic, oregano, and thyme and cook for another minute, stirring frequently. Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently. Add a hearty pour of veggie broth to deglaze the pot, scraping the yummy bits off the bottom. Stir in diced potatoes, corn, broccoli, and remaining veggie broth, along with a couple pinches of salt and pepper. Simmer covered for 10-12 minutes or until potatoes are fork-tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot. Remove soup from heat. Stir in heavy cream, shredded cheese, and vinegar. Garnish with parsley and crackers.

2 T butter
1 small onion
1 stalk celery
1 bell pepper
1 jalapeno (optional)
2 c or 1 15 oz can corn
1 c cream
1/2 c water
1 t chicken (or vegetable) base
1 1/2 c or 1 12 oz can diced cooked chicken or chick peas
1/2 t salt
1/2 t pepper

Dice the vegetables then cook in butter in a saucepan over medium heat until tender (about 5 minutes). soft. Add remaining ingredients. Heat but do not boil.

Serves 4.