Fire-Roasted Tomato Basil Soup

1 Tbsp. olive oil
1 large onion, finely chopped
2 medium carrots, chopped
2 cans (14.5 oz. each) fire-roasted diced tomatoes, undrained
2 cans (14 oz. each) chicken broth
1 C. water
1 tsp. red pepper sauce
1/2 C. uncooked orzo pasta
handful fresh basil, chopped or 1 tsp. dried basil
salt to taste

In a 4 qt. saucepan, heat oil over medium heat. Add onion and carrots; cook 2-3 min., stirring occasionally, until softened.
Stir in tomatoes, broth, water, pepper sauce, and salt. Heat to boiling. Stir in pasta. Return to boiling. Reduce heat to medium; cook uncovered 10-15 min., stirring occasionally, until pasta and carrots are tender.
Stir in basil. Cook about 1 min., stirring constantly.

Korean Beef Stew

2 lb. beef stew meat, cut into 1 in. pieces
16 oz. bag ready-to-eat baby carrots
6 green onions, cut into 1 in. pieces
2 cloves garlic, pressed or finely minced
1/2 C. tomato juice
1/4 C. soy sauce
3 Tbsp. sugar
2 Tbsp. sesame oil
1/4 tsp. pepper
2 tsp. salt, or to taste
2 tsp. cornstarch
4 Tbsp. cold water
3 C. hot cooked rice

In a 3-4 qt. slow cooker, mix beef and next 9 ingredients ingredients. Cover and cook on low 9-11 hrs or high 4 1/2-5 1/2 hrs.
In a small bowl, mix cornstarch and cold water until blended; stir into beef mixture. Increase to high, cover and cook another 20 min. or until slightly thickened.
Serve with rice.

Chunky Beef Chili

2 lb. boneless beef chuck roast, cut into 1 in. cubes
1 large onion, finely chopped
1-2 chipotle chiles in adobo sauce, chopped
1 ancho chile, cut into small pieces
1 Tbsp. chili powder
1 tsp. cumin
salt to taste (about 2 tsp.)
1/2 tsp. garlic powder
2 cans (14.5oz. each) diced tomatoes with green chiles, undrained
15 oz. can black beans, drained and rinsed

In a 3-4 qt slow cooker, mix all ingredients.
Cover and cook on low for 8-10 hours on high for 4-5 hours.

Easy Italian Meatball Soup

1 lb. bag frozen, cooked Italian meatballs, thawed
1 3/4 C. beef broth
1 C. water
14.5 oz. can diced tomatoes with basil, garlic, and oregano, undrained
19 oz. can cannellini beans, drained
1/2 C. shredded  or shaved Parmesan cheese

In a 3-4 qt. slow cooker, mix all ingredients except cheese.
Cover and cook on low 8-10 hrs. Sprinkle individual servings with cheese.

Spicy Chicken and Sausage Soup

1 1/4 lb. boneless skinless chicken thighs, cubed
14.5 oz. can diced tomatoes, undrained
1 3/4 C. chicken broth
1 C. water
1/2 tsp. red pepper sauce
1/2 lb. cooked kielbasa, sliced
1/2 of a large red bell pepper, chopped
1/2 of a large onion, chopped
1/2 C. uncooked instant rice
salt to taste

In a 3-3 1/2 qt. slow cooker, mix chicken, tomatoes, broth, water, and red pepper sauce.
Cover and cook on low 6 hrs. Add pepper and onion. Cook another 2-hrs. Stir in kielbasa and rice. Increase heat to high and cook additional 10-15 min. or until rice is tender.

Chicken Tortilla Soup

32 oz. chicken broth
1 C. chunky style salsa
2 C. shredded deli rotisserie chicken
3/4 C. crushed tortilla chips or chili lime tortilla strips, found with the croutons
1 medium ripe avocado, pitted, peeled and chopped
1 1/2 C. shredded Monterey Jack cheese
2 Tbsp. fresh cilantro, chopped
lime wedges and sour cream, if desired

In a 3 qt. saucepan, heat broth, salsa, and chicken to boiling over medium high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips. Top with avocado, cheese, cilantro, and lime wedges and sour cream, if desired.

Navy Bean Soup

1 lb. dried Navy or great Northern beans
1 lb. kielbasa or other smoked sausage, cut into 1/2 in. medallions
1 medium onion, finely chopped
4 large cloves of garlic, pressed or finely minced
1 bay leaf
chicken stock (about 2 quarts)
salt and pepper to taste
dash of cayenne pepper, optional

Soak beans overnight and drain.
Place beans in a Dutch oven. Add sausage, onion, garlic, bay leaf salt and pepper (about 1 1/2 tsp. salt and 1/4 tsp. pepper). Add enough stock to cover ingredients. Bring to a boil, cover and simmer about 2 hrs, adding more stock as needed and stirring occasionally. Remove lid and continue to simmer until beans are very tender. Add cayenne, if desired.

Split Pea Soup

• 1 C. finely chopped onion
• 1 tsp. vegetable oil
• 1lb. dried split peas
• 1lb. country ham or picnic shoulder
• salt and pepper to taste
• 
  
• Soak peas in enough water to cover overnight. Drain.
• In a medium pot, saute onions in oil. Add the split peas, ham, and enough water to cover ingredients; season with salt and pepper to taste (about 1 1/2 tsp. salt and 1/4 tsp. pepper).
• Cover, and cook until peas no whole peas remain, leaving a thick soup, about 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is ready from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Beef and Barley Soup

1 1/2 lb. beef stew meat
3 medium carrots, sliced
1 large onion, finely chopped
2 cloves garlic, pressed or minced
2/3 C. frozen corn, thawed
2/3 C. uncooked barley
1 tsp. salt
1/2 tsp. pepper
14.5 oz. can diced tomatoes, undrained
5 1/4 C. beef broth
1 C. frozen sweet peas, thawed

Spray 5-6 qt. slow cooker with cooking spray. Cut beef into bite-size pieces. In cooker, mix beef and remaining ingredients except peas.
Cover and cook on low 9-10 hrs.
Stir in peas. Increase heat to high. Cover and cook 20-30 min. longer or until peas are tender.

Tomato Dill Soup

3 C. peeled and diced fresh tomatoes, or a 28 oz. can
1 medium onion, finely chopped
2 C. chicken stock
1 tsp. pressed or finely minced garlic
1/3-1/2 C. white wine
1 tsp. lemon-pepper seasoning
3 Tbsp. chopped fresh dill
3/4 C. heavy cream
1/4 C. chopped fresh parsley
1/4 C. grated Parmesan
salt and coarsely ground black pepper to taste

In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, salt and pepper. Cook over medium heat about 30 min., until tomatoes are tender. Add remaining ingredients and simmer about 10 more min.

Creamy Cheddar Soup

1 small onion, finely chopped
2 large pimentos, finely chopped
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 C. chicken stock
1 1/2 C. half and half
3/4 C. grated sharp Cheddar cheese
salt and pepper to taste
dash of cayenne pepper (optional)

In a saucepan, saute onion and pimentos in butter for 5-7 min. Blend in flour. Add stock and half and half. Cook until thickened. Add cheese and stir until melted. Add salt and pepper to taste. Add cayenne, if desired.

Sausage and Lentil Soup

2 Tbsp. olive oil
1 lb. chorizo sausage, removed from casings
7 oz. smoked ham, shredded
2 large onions, finely chopped
1 large red or green bell pepper, finely chopped
1 medium carrot, diced
2 cloves garlic, pressed or minced
1/2 tsp. ground cumin
3/4 tsp. dried thyme
1 bay leaf
8-9 C. chicken stock
16 oz. can peeled tomatoes, crushed
1/2 lb. dried lentils (1 1/4 C.)
12 large spinach leaves, cut into small pieces
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and allow to cool. Discard all but 2 Tbsp. of the drippings from pan. Reheat drippings and add ham, onion, pepper, and carrot to saucepan. Cover and cook over medium heat 15 min. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook 5 more min. Add chicken stock, sausage, tomatoes, and lentils. Cover and cook over low heat 2 hrs. As soup cooks, skim off any fat that rises to the top. After 2 hrs., turn off heat and discard bay leaf. Add spinach, salt and pepper and let stand 2-3 min. before serving.

Garlic Broccoli Soup

1 Tbsp. olive oil
6 large garlic cloves, pressed or minced
1 small onion, finely chopped
1 medium carrot, cut into 1/4 in. dice
salt
freshly ground black pepper
6 C. chicken broth, preferably homemade
12 oz. broccoli crowns, cut into 1/2 in. pieces
6 oz. dried ditalini or tubetti pasta
water, optional
Parmesan cheese

Heat oil in a Dutch oven over medium heat. Add garlic and decrease heat to medium low. Cook for 5 min., stirring and adjusting heat so garlic does not brown.
Add the onion and carrot, increase the heat to medium and stir to coat. Season with salt and pepper to taste. Cook 5-6 min., until vegetables have softened.
Add the broth and broccoli. Once mixture starts to bubble around edges, cook about 10 min., until broccoli is tender.
Meanwhile, bring a medium pot of salted water to a boil. Add the pasta. Cook according to package directions and drain.
When broccoli is tender, use an immersion blender to process just until broccoli is chunky. Stir in cooked pasta. Taste, and adjust seasonings as needed. If soup is too thick, add water or more broth to get to desired consistency.
Top with shaved or grated Parmesan for garnish.

Shrimp and Cheese Soup

1 lb. peeled, deveined shrimp
1 Tbsp. butter or margarine
2 Tbsp. olive oil
1 medium onion, minced
1-2 garlic cloves, pressed or minced
1 C. dry white wine
8 oz. bottle clam juice
4 tomatoes, peeled and chopped
1 tsp. salt, or more to taste
3/4 tsp. dried oregano
1/2 tsp. freshly ground black pepper
4 oz. feta cheese, crumbled
1/4 C. chopped fresh parsley

Melt butter with oil in Dutch oven over medium heat. Add onion and garlic; saute 5 min.
Add wine and next 5 ingredients; bring to a boil. Reduce heat and simmer 10 min. or until thickened. Stir in cheese, and simmer 10 min. Add shrimp and cook 3-5 min. or just until shrimp turn pink. Stir in parsley.

Cream of Curried Peanut Soup

2 Tbsp. butter or margarine
1 small onion, minced
3 celery ribs, minced
1 garlic clove, pressed or minced
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
1/8-1/4 ground red pepper
3 1/2 C. chicken broth
1 C. creamy peanut butter
2 C. half and half
chopped peanuts for garnish, if desired

Melt butter in soup pot over medium heat; add onion and celery and saute 5 min. Add garlic; saute 2 min. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly 1 min. Add broth; bring to a boil. Reduce heat to low and simmer 20 min.
Stir in peanut butter and half and half; cook, stirring constantly, 3-4 min. Remove from heat, cool slightly. Process mixture in batches, in a food processor or blender until smooth. Garnish if desired.

Roasted Red Pepper Soup

4 lb. red bell peppers, halved
3 Tbsp. olive oil, divided
2 medium onions, chopped
5 garlic cloves, chopped
3 1/2 C. vegetable broth
1/4 C. fresh basil leaves, finely chopped
2 1/2 tsp. salt
1 tsp. freshly ground black pepper
3/4 C. whipping cream
1 Tbsp. lemon juice
7 Tbsp. sour cream

Brush skin side of peppers with 1 Tbsp. oil. Roast peppers, skin side up, on lightly greased aluminum foil lined baking sheets at 400 degrees for 45 min. or until peppers look blistered.
Place peppers in a large zip-top freezer bag or paper bag. Seal and let stand 20 min. Peel peppers; remove and discard seeds.
Saute onion in remaining oil in a Dutch oven over medium high heat 10 min. or until tender; add garlic and cook 1 min. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 min.
Remove from heat; let stand 15 min. Process red pepper mixture in batches in a food processor or blender until smooth.
Return pureed mixture to Dutch oven; cook over medium heat 5 min. Stir in basil and next 3 ingredients; cook 5 min. or until thoroughly heated. Stir in lemon juice. Serve with sour cream.

Minestrone

1 large onion, finely diced
2 Tbsp. olive oil
4 cloves garlic, pressed or finely minced
2 ribs celery, diced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
6 C. vegetable or chicken broth
28 oz. can diced tomatoes
14 oz. can crushed tomatoes
15 oz. can cannellini beans, drained and rinsed
1/2 C. elbow pasta
1/3 C. finely shredded Parmesan cheese
2 Tbsp. chopped fresh parsley

In a large soup pot over medium-high heat, cook and stir onion in hot oil 4 min. or until translucent.
Add garlic; cook for 30 sec. Add celery and carrot. Cook and stir 5 min., until vegetables begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 min., stirring frequently.
Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 min. Add the beans and pasta. Cook 10-15 min. more or until pasta and vegetables are tender. Top servings with cheese and parsley.

Shrimp Bisque

2 celery ribs, finely chopped
1 scallion with green top, finely chopped
4 Tbsp. butter
1 garlic clove, pressed or finely minced
1/3 C. all-purpose flour
2 C. half and half
3 1/2 C. fish stock
3 Tbsp. chopped fresh parsley
8 oz. cooked shrimp, chopped

In a medium saucepan, saute celery and scallion in butter, stirring occasionally. When tender, add garlic. Stir in flour and half and half and simmer 5 min. Stir in fish stock and parsley. Cook 10 min. or until thickened. Add shrimp and simmer additional 10 min., stirring occasionally. Salt and pepper to taste.

Chicken and Rice

2 lb. cooked, chopped chicken
3 Qt. chicken stock or broth
3 C. rice (not instant)
2 cans cream of celery soup
1 tsp. poultry seasoning
2-3 large carrots, finely chopped
1-2 celery ribs, finely chopped
salt and pepper
water, if needed

Put all ingredients, except chicken and water, in Dutch oven or large soup pot. Salt and pepper to taste, about 1 Tbsp. salt and 3/4 tsp. pepper. Add water to fill pot to about 1 1/2 in. from top, if needed. Bring to a boil over high heat, then reduce heat to medium low and simmer 25 min. Add chicken and continue to simmer additional 5-10 min.

Creamy Chicken Noodle Soup

1 Tbsp. butter
1 large onion, finely chopped
3 C. chopped cooked chicken
3 (14 oz.) cans chicken broth
2 cans cream of celery soup
8 oz. spaghetti, broken into 2 in. pieces
2-3 celery ribs (more if desired), finely chopped
6 carrots, finely chopped
1 tsp. poultry seasoning
1 tsp. pepper
1 tsp. grated lemon rind
2 C. milk
2 C. shredded sharp Cheddar cheese

Melt butter in Dutch oven over medium heat. Add onion and saute until tender. Stir in chicken and next 8 ingredients. Bring to a boil. Reduce heat and simmer 45 min. Stir in milk; return to simmer. Remove from heat; let stand 10 min. Sprinkle each serving with cheese.

New England Clam Chowder

6-7 slices bacon, cut into small pieces

1 medium onion, finely chopped

2 (5 ounce) cans baby clams, reserving juice

6 -7 potatoes, cubed

2 cans cream of celery soup

1 C. heavy cream 

1 C. milk

1 Tbsp. butter

1 tsp. dried dill

Add bacon to sauce pan and cook on medium low heat until crispy.Remove from pan and saute onion in bacon drippings until translucent.

Add clam juice from both cans and potatoes. Cover and cook until potatoes are fork tender, about 15-20 min., stirring occasionally. 

Add clams, soup, cream, milk, and dill weed, and butter, stirring well. Cook for about 30-45 minutes or until thickened, stirring occasionally.

Corn Chowder

1 C. cubed bacon
1 medium onion, finely diced
4 Tbsp. all-purpose flour
2 C. potatoes, cubed
2 C. corn (fresh, canned, or frozen, but preferably tough yellow corn)
2 C. milk
1 tsp. salt, or to taste
1/2 tsp. pepper
2 C. water

In a Dutch oven, cook bacon until crisp and remove. Saute onions in bacon drippings until tender. Stir in flour and cook 3 min. Gradually add milk, whisking until smooth and thick.
Meanwhile, in a separate pot, place potatoes and corn and water. Cook over high heat until potatoes are tender.
Add potato mixture, bacon, salt and pepper to Dutch oven. Reduce heat to medium and stir frequently until it reaches boiling, and remove from heat.

Chili Soup

2 lb. lean ground beef
1 medium onion, finely diced
2 cans light red kidney beans
1 small can tomato paste
4-5 medium potatoes (2 sweet potatoes can be substituted and are wonderful in this soup), cubed
2 Tbsp. chili powder (or more to taste)
2 Tbsp. sugar
dash cayenne pepper
salt and pepper
water

In a Dutch oven, brown ground beef and onion with 1 tsp. salt and 1/4 tsp. pepper over medium heat.
Add kidney beans, tomato paste, potatoes, chili powder, cayenne, and sugar, then fill Dutch oven to about 1 1/2 in. from top with water. Add additional salt and pepper to taste, about 2-3 tsp. salt and 1/2 tsp. pepper. Simmer until potatoes are tender, stirring occasionally. Serve topped with sharp shredded cheddar and sour cream and tortilla chips.

Chicken and Dumplings

1 large frying chicken
3 C. self-rising flour
2 Tbsp. shortening
salt and pepper
1 C. + ice cold water

Place chicken in large Dutch oven and cover with water. Add salt and pepper (about 2 Tbsp. salt and 1/2 tsp. pepper). Simmer chicken until very tender and meat is falling off bones, about 45 min. Remove chicken from pot, debone and return meat to broth.
In a large mixing bowl, cut shortening into flour. Add enough cold water to form a firm dough, kneading until smooth.
Roll dough out on floured surface and roll out very thinly. Cut dough into strips approximately 1 X 3 in. Drop strips of dough into boiling broth one layer at a time, stirring to blend before adding another layer. Cover and continue to cook about 15 min.

White Bean Chili

1 lb. dried navy beans
6 C. chicken stock
4 Tbsp. butter
1 Tbsp. garlic, pressed or finely minced
3/4 C. finely diced onion
1 1/2 green chilies (fresh or canned), chopped
1 lb. boneless, skinless chicken breast, finely chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. dried oregano
1-2 tsp. black pepper
3/4 tsp. white pepper
1/2 bunch cilantro, chopped

Wash beans, cover with water, and soak for 2 hrs. Drain. Place beans in large pot with chicken stock. Bring to a boil. In a saucepan, heat butter and saute garlic, onion, and chilies for 5 min. Add to bean pot. Add chicken and remaining ingredients. Lower heat to medium and cook, stirring occasionally, for about 1 1/2 hrs.

Black-Eyed Pea, Collard, and Sausage Soup

1/2 lb. 97% fat-free kielbasa or smoked sausage
1 tsp. olive oil
1 medium onion, finely chopped
1 1/2 C peeled, diced potatoes
15 oz. can black-eyed peas, rinsed
5 oz. frozen collard greens or spinach
14 oz. can chicken broth
1 1/4 C. water
salt to taste
black pepper to taste

Cut the sausage in half lengthwise, then crosswise into 1/4 in. thick slices.
In a large pot over medium, heat oil. Add the sausage and cook, stirring often, until lightly browned, about 2-3 min. Add the onion and saute until softened, 3-4 min.
Add the potatoes, peas, greens, broth and water.
Bring to a simmer, cover the pot and cook over low heat until the potatoes are tender, about 15-20 min. Salt and pepper to taste.

Rib Roast with Roasted Vegetables

For the roast:
4 medium sweet or yellow onions, quartered
4 large carrots, cut into large pieces
4 stalks celery, cut into large pieces
1 head garlic, broken into cloves and peeled
4 sprigs thyme
4 sprigs rosemary
12-14 lb. bone in rib roast
salt and black pepper

Heat oven to 375 degrees. In a large roasting pan, arrange onions, carrots, celery, garlic, thyme, and rosemary in an even layer.
Season the rib roast all over with salt and pepper. Place roast on top of vegetables in the roasting pan. Roast for 15 min., then reduce heat to 325 degrees. Roast for 2-2 1/2 hrs., or until the roast reads 130 degrees at the center for medium or 120 degrees for medium-rare.
Transfer roast and vegetables to a serving platter and cover with foil and several layers of kitchen towels. Reserve the roasting pan without cleaning or emptying it.

For the vegetables:
2 lb. carrots, cut into 1/2 in. pieces
2 lb. parsnips, cut into 1/2 in. pieces
2 lb. beets, cut into 1/2 in. pieces
2 lb. Yukon gold potatoes, cut into 1/2 in. cubes
3 Tbsp. vegetable or canola oil
2 tsp. salt
1 tsp. pepper
3 Tbsp. chopped fresh rosemary

While the roast cooks, prepare vegetables. In a large bowl, toss vegetables with oil, salt, pepper, and rosemary. Spread evenly on 2 large rimmed baking sheets.
When the roast comes out of the oven, increase temperature to 400 degrees. Roast vegetables, stirring occasionally, for 30 min., or until tender and browned.

For the shallot-Merlot gravy:
1 C. Merlot wine
2 shallots, finely diced
1 Tbsp. minced fresh thyme
3 C. beef broth, divided
3 Tbsp. all-purpose flour
salt and pepper

After removing the roast from the pan, place the roasting pan on stovetop over medium-high heat. Add the wind and scrape any browned bits from the bottom of the pan.
Using a slotted spoon, remove and discard any solids from the pan. Add the shallots, thyme, and 2 C. beef broth. Bring to a simmer and cook 3 min.
In a small bowl, whisk together the remaining cup of beef broth and the flour. While stirring continuously, add this mixture along with wine to the roasting pan. Continue to cook while stirring for 3 min. Season with salt and pepper.

She-Crab Soup

4 C. whipping cream
1/8 tsp. salt
1/8 tsp. pepper
2 fish bouillon cubes
2 C. boiling water
1/4 C. unsalted butter
1/3 C. all-purpose flour
2 Tbsp. lemon juice
1/4 tsp. ground nutmeg or mace
1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat, drained
1/3 C. sherry
chopped fresh parsley for garnish, if desired

Combine whipping cream, salt, and pepper in a heavy saucepan; bring to a boil over medium heat. Reduce heat and simmer 1 hr.
After cream has simmered 40 min., stir together fish bouillon cubes and boiling water until bouillon cubes are dissolved.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture and cook 5 min.
Add lemon juice, nutmeg, sherry, and crab meat. Ladle into individual serving bowls and garnish with parsley, if desired.

Baked Potato Soup

5 large baking potatoes, baked
1/4 C. butter or margarine
1 medium onion, finely chopped
1/3 C. all-purpose flour
4 C. half and half
3 C. milk
1 tsp. salt, or to taste
1/8 tsp. pepper
2 C. shredded sharp Cheddar cheese
8 slices bacon, cooked and crumbled

Peel potatoes and coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth.
Stir in potatoes, half and half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

Saffron Butternut Squash Soup

3 lb. butternut squash, halved and seeded
1 large leek
1/4 C. butter
pinch of saffron threads
1 C. dry white wine
2 carrots, diced
32 oz. container chicken broth
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground red pepper
1/4 C. whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
garnish with crushed almond biscotti, if desired

Microwave squash in an 11 X 7 in. baking dish 15 min. Cool and scoop out pulp into chunks. Set aside.
Cut and discard green top from leek; cut white portion into slices.
Melt butter in Dutch oven over medium heat; add leek slices and saffron and saute 5 min. or until leek slices are tender. Add wine, and cook 1-2 min. Add squash, carrot, and next 4 ingredients and bring to a boil.
Reduce heat and simmer, uncovered, 20 min. or until squash and carrot are tender. Remove from heat and cool slightly.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.
Return squash mixture to Dutch oven. Add cream, salt, and pepper; simmer 10-15 min. or until thickened. Garnish if desired.

Shrimp Butter

1 lb. peeled and cooked shrimp (2 lb. raw in shell)
8 oz. container cream cheese with chives
1/2 C. butter, softened
3 Tbsp. grated onion
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
1 Tbsp. chili or cocktail sauce
2 garlic cloves, cut in half
1/2 tsp. salt
1/2 tsp. hot sauce

Process shrimp in food processor until coarsely ground. Add container of cream cheese and remaining ingredients; process until smooth. Cover and chill until ready to serve. Serve with baguette slices.

Fiery Cheese and Chutney

11 oz. cream cheese, softened
1/3 C. mango chutney (hot if you like it more spicy)
1 Tbsp. habanero pepper hot sauce
1/2 C. finely chopped honey roasted peanuts
2 Tbsp. chopped fresh cilantro

Stir together first 4 ingredients until blended. Cover and chill 3 hours or until firm enough to be shaped. Form into a ball; roll in peanuts and cilantro. Serve with crackers.

Holiday Punch

1/2 gal. Sunny D
1/2 gal. cranberry juice
1/2 gal. Hawaiian Punch
2 L. ginger ale or Sprite

Chill ingredients and stir together.