Butternut squash soup

Butternut squash soup
2 1/2 pounds butternut squash - cut in half and seeded
2 T butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (approx 1 1/2 cups)
salt and pepper
4 cups vegetable or chicken broth
1-2 cups water
2 sprigs fresh thyme (or dried thyme to taste)
1 bay leaf
Pinch cayenne pepper (I used red pepper flakes)
Sour cream

1. Cook squash on baking sheets cut sides down on 400 degrees for approx 40 to 50 minutes, until a skewer inserted into the squash meets no resistance.
2. Cook for a few minutes and then peel squash with paring knife. Cut into 2" chunks.
3. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 t salt. Cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
4. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
5. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.

By: Krista Bodily

Cream of Chicken Noodle Soup (1-Kit version)

Place the following ingredients in a quart freezer bag: 1 lb chicken breast, cooked & cubed 2 - 3 each sliced carrots & celery 3 sliced green onions 1 ½ TBL parsley 4 tsp chicken base (or amount of bullion for 4 cups broth) 2 c water In a separate bag put: 5 – 6 oz. soup noodles (wide egg noodles) In a separate bag put (but cut the butter into the powders so it’s kind of like cornmeal): ¾ c LDS Cannery powdered milk (enough to make 4 c milk) ¼ c butter ¼ c flour In a separate bag put: ½ pkg frozen peas (6 oz) Also include in the “kit”: 1 can cream of chicken soup Freeze the veggie/chicken bag, milk/butter/flour bag, & peas but just put the can of soup and noodles in the cupboard. When ready to serve, defrost the veggie/chicken and put in a big pot with 6 c water and bring to a boil. Add the noodles and cook until noodles & veggies are tender. While noodles are cooking, whisk together the cream of chicken soup, milk/butter/flour bag, and 4 c HOT water. Add it to the pot when the noodles are cooked and get it back to a simmer. Add the peas and let simmer for a couple minutes to let the soup get nice and creamy. **I don’t freeze this soup completely cooked because the noodles tend to get soggy and the creamy/soupy part doesn’t always turn back into the right creamy texture after it’s been frozen and thawed**

Cheesy Chicken Enchilada Soup

2 cans chicken breast - 13 oz.
1 can enchilada sauce - 15 oz.
1 can evaporated milk - 12 oz.
1 can pinto beans, drained - 15 oz.
1 can cream of chicken soup - 10.5 oz
1 can nacho cheese soup - 10.75 oz
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1. Combine all ingredients into a large saucepan
2. Heat on medium until soup is hot, stirring occasionally.
3. Serve with tortilla chips if desired

White bean chili

1 pack boneless, skinless chicken breasts
1 packet taco seasoning
1 can diced chilies
2 cans Great Northern beans, semi-drained
1 can pinto beans, fully drained
1 can corn, fully drained
3 cans cream of chicken soup

Mix everything in the slow cooker on low for 6 hours.
FREEZING: Thaw and warm on stove or in crock pot for 30 min.