Published on November 25, 2014
Butternut Squash Soup INGREDIENTS 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper DIRECTIONS 1. Cut squash into 1-inch chunks 2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes 3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes 4. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot 5. Stir and season with nutmeg, salt, and pepper Turnip Green Stew INGREDIENTS 2 cups chopped cooked ham 1 tablespoon vegetable oil 3 cups chicken broth 2 (16-ounce) packages frozen chopped turnip greens 1 (16-ounce) package frozen seasoning blend 1 teaspoon sugar 1 teaspoon seasoned pepper DIRECTIONS 1. Sauté chopped ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned 2. Add chicken broth and remaining ingredients; bring greens mixture to a boil 3. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes 4. M1Collard Stew: Substitute 1 (16- ounce) package frozen chopped collard greens and 1 (16-ounce) can black-eyed peas, drained, for 2 packages turnip greens 5. Prepare recipe as directed, cooking collard greens 15 minutes; add black-eyed peas, and cook 10 more minutes.