Pumpkin Bisque

Ingredients:
1 large onion, thinly sliced
1/4 cup butter
1/2 tsp. curry powder
2 cups canned pumpkin
1 tsp. salt
2 cups cream or milk
4-5 cups chicken stock

Directions:
Melt butter in skillet and add sliced onions. Sprinkle lightly with sugar and saute until soft. Sprinkle with curry powder and saute an additional few minutes. In a food processor or blender or a hand immersion blender mix curried onions, pumpkin, and salt. Transfer pumpkin mix to large saucepan and heat slowly with chicken stock (add 2 cups to start, then continue adding more until you get the consistency you prefer), then add cream. Add salt & pepper to taste. I sometimes also add nutmeg and ginger.

Butternut Squash Soup

Ingredients:

• 1 large squash, chopped and seeded.
• 1 medium size onion
• 5 cups chicken broth
• 2 tablespoons of butter
• 1/2 cup cream
• 1 teaspoon nutmeg (I like LOTS of flavor, but you can always add less nutmeg)
• Pepper for taste

Directions:

1. Chop onion into small pieces.
2. Softened chopped onion with butter in a large soup pan.
3. Once onion is softened, add chicken broth, chopped squash and nutmeg to the pan.
4. Cook on med-high until squash is cooked (about 20 minutes).
5. Blend the squash and onions in a blender. Be careful not to burn yourself.
6. Add blended squash back to soup pan and pour in cream.
7. Bring to a simmer.
8. Take off heat, add pepper for taste.

Eat and enjoy!