Butternut Squash Soup

I wanted to make some Butternut Squash Soup to go with our Tailgate Sandwiches. It was a great combination.

2 T Butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32-oz. chicken stock
Salt and freshly ground pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

NOTE: I used a 16-oz. bag of frozen butternut squash and I blended in about one-half cup of sour cream after the soup had been pureed, heating through gently.

Maryland Crab Soup

Enjoy this Maryland favorite!

Two 46-oz. cans V-8 (one spicy and one regular)
1 cup chopped onion
1 cup chopped celery
1-lb. baby red potatoes, skin on, cut into chunks
2-lb. bag frozen mixed vegetables
3 large carrots, pared and sliced
Two 14-oz. cans diced tomatoes
 2 tsp. Old Bay (or to taste)
Salt and pepper, to taste
1-lb. Blue Crab meat, picked

Put all ingredients except crab meat in large soup pot and let simmer till vegetables are tender. Add crab meat and heat through. Adjust seasonings. Always best the second day after flavors have melded.

Old Fashioned Lentil Soup

This hearty soup is from my Mom's recipe book.

1/4 cup salad oil
2 cups diced cooked ham
1/2 pound Polish sausage, cut into 1/2-inch slices
2 large onions, chopped
1 clove garlic, crushed
2 cups chopped celery, with leaves
1 14-oz. can diced tomatoes
1 pound dried lentils, rinsed
3 quarts water (or vegetable broth)
1/2 tsp. hot pepper sauce
1-1/2 tsp. salt (adjust to taste)
1 10-ounce package frozen chopped spinach, thawed and drained

In large kettle, heat oil. Add ham, sausage, onions and garlic. Cook 5 minutes. Add celery, tomatoes, lentils, water, liquid hot pepper sauce and salt. Cover and cook over low heat for 2 hours. Add spinach and cook 10 minutes.

Yield: Makes 4 quarts.

New England Clam Chowder

This is Tammy's version of Clam Chowder. It's rich, creamy and delicious.

3 cans (6-oz.) clams
2 cups cubed potatoes
1 cup onion, chopped
1 cup celery, chopped
16-oz. half-and-half
1-1/2 sticks butter
1/2 cup flour
1-1/2 tsp. salt
pepper to taste
2 strips bacon

Cook bacon is bottom of pot; when done, keep bacon grease. Break bacon into small pieces and set aside.

Drain liquid off clams into bacon grease in pot and use it to cook potatoes, onion and celery until tender. Make white sauce by melting butter in pan. Stir in flour and gradually add half-and-half, stirring until thick. Mix together with potatoes, onions, celery and clams; season with salt and pepper. Heat but do not boil. Sprinkle bacon bits on top and serve.