Butternut Squash Soup

Michele gave me a butternut squash from grandpas garden and I made this soup out of it.  I thought it was tasty! 

2 Tbls. olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups peeled and seeded butternut squash, cubed
1/2 tsp. fresh thyme, chopped
4 cups chicken broth
salt and pepper to taste

Heat oil in large pot.  Add carrot, celery, onion and cook unitl onions become translucent (3-4 minutes).  Add squash, thyme, broth and salt and pepper.  Bring to a boil, reduce heat and simmer until squash is fork tender (20-25 minutes). Use an immersion blender (your bamix!) to puree soup.  You can also let the soup cool slightly and add in batches to a regular blender being careful not to overfill.

We served this with grilled cheese to make it more kid friendly!
Recipe found here.

White Chicken Chili

6 regular cans white beans with juice
2 cans chicken broth
1 block mild pepper jack cheese, grated or cubed
1 onion, chopped
2-4 chicken breasts, cooked and chopped
1 can mild green chilies
1 Tbl. cumin
1 tsp. garlic powder

Mix all ingredients together and simmer until cheese is melted.
Or throw everything in the crock pot and cook on low 4-6 hours (throw the chicken in raw if you choose this way!)
I half this for my family and we have leftovers.