This is a post I did for www.heyrachiekae.com last month. I promised I would post these recipes and here they are. A little late but that's all right!
I hope everyone is having a sweet Christmas season!
You all know It has been incredibly busy for me since October. However I see a light at the end of the tunnel! My husband and I just renewed our wedding vows on our 15th Anniversay. You can check out my personal blog for more details there.
The week before that we had our church Christmas party. It was a blast! We had a sign up sheet for people to bring soups, chili, and stews. I believe we had 20 crockpots of food. I made 2 soups and they were both a huge hit. I have had so many requests for the recipes. Unfortunately I am a dump and pour kinda gal so alot of times my recipes are just expiramental creations. I am going to go ahead and try to put down the recipes here for you. I have tried to adjust all of the amounts, and I did fortunately write down everything I used in each soup.
so here goes
Butternut Squash Soup
8 cups winter squash ( butternut, banana, hubbard, pumpkin) peeled and cubed
2 cans chicken broth
1 tsp. each salt and pepper
1 onion diced
1 stick butter divided
1/2 cup sour cream
2 cup milk
1 tsp. nutmeg
2 tsp. sea salt
2 chicken bullion cubes
1/4 cup brown sugar
in the crock pot combine the squash, chicken broth, salt and pepper, cook on high 4 hours or until soft.
in a skillet saute the onion in 1/2 stick butter until browned.
next stir the onions into the squash and then start to puree the mixture in a food processor or blender until smooth. setting aside each batch into another bowl. When all of the squash is pureed put it back into the crockpot then stir in the remaining 1/2 stick of butter, sour cream, milk, nutmeg, sea salt, chicken bullion, and brown sugar.
Cook on high another hour or so.
My husband liked this soup and he is very picky!
I thought that it had the most comforting taste ever!
my kids refused to try it because they said it looked like baby food.
I had so many wonderful compliments on this from other people.
The other soup I want to share with you is
Sausage Tortellini Soup
1 pkg. frozen veggies (carrots, green beans and peas)
3 celery stalks diced
1 can tomato paste
2 tbsp. knorr brand tomato bullion with chicken flavor. (see note)
1 can diced tomatoes
water enough to fill up crock pot about 8 to 10 cups
2 tsp. Italian seasoning
1 tsp. garlic powder
sea salt to taste
1 pkg. frozen cheese tortellini, thawed
1 pkg. sausage links like brats etc. (I used cheesy italian sausages) sliced
In a crock pot place veggies, tomato paste, diced tomatoes, tomato bullion, water italian seasonings, garlic, let cook on high 3-4 hours or until veggies are tender. 1 hour before serving pour in the thawed cheese tortellini, and the sliced sausages. let cook until tortellini is cooked through. Season with sea salt. serve immediately with French bread. Sprinkle with Parmesan cheese if desired.
*** Note: You can fry up ground italian sausage such as jimmy dean and add it at the last minute if desired. In place of the other sausage.
****Note: The knorr brand tomato bullion with chicken flavor is usually found in the mexican foods aisle. It is not spicy at all and does not contain chilie. It has a picture of a tomato and a chicken on it.
This soup had rave reviews!!! I hope you all enjoy this as much as we did.
So until next time blessings to you and yours!
I hope your CHRISTmas is Special, because of the ONE who we celebrate!