Creamy Corn And Broccoli Chowder

Creamy Corn And Broccoli Chowder

Ingredients:
2 tbsp butter
1 medium onion chopped
1 clove garlic finely chopped
3 tbsp all purpose flour
¼ tsp black pepper
½ tsp tarragon
3 cups vegetable broth
3 cups broccoli chopped
2 cups corn kernels
1 cup half and half OR any kind of milk

• Melt butter in a pot over medium heat and cook onion and garlic for 2 to 3 minutes until tender. Add in the flour and pepper stirring constantly for another minute then stir in tarragon, broth, broccoli and corn. Turn heat to high and bring up to the boil then reduce heat and simmer 10 minutes stirring occasionally, veggies should be tender. Stir in half and half and cook for another 2 to 3 minutes until heated through but do not boil.

Makes 4 servings

Hearty Roasted Squash Soup

Hearty Roasted Squash Soup

Ingredients:
1½ lb. butternut squash halved and seeded
1 acorn squash halved and seeded
½ small spaghetti squash halved and seeded
3 tbsp butter
1 large onion chopped
3 cloves garlic minced
1 tbsp fresh ginger root minced
1 tsp curry powder
2 tart green apples peeled cored and chopped
2/3 cup sherry
5 cups vegetable broth
½ tsp black pepper
¼ tsp cayenne pepper or to taste

• Preheat oven to 400o F.
• Place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. Scoop out the flesh into a large bowl. In a pot over medium heat melt the butter and saute the onion, stirring frequently, for 5 minutes or until tender. Stir in the garlic, ginger and curry powder and cook 1 minute then add the apples and sherry and simmer for 10 minutes, or until apples soften. Puree batches of the squash flesh and broth in a food processor or blender and transfer to a large soup pot. Puree the apple mixture and stir into pureed squash. Heat over medium heat and season with black pepper and cayenne, to taste.

Makes 6 servings