I’m happy to be back here again. I know it has been a while now since my last post, but let me tell you it was crazy the past few weeks. First my husband and I went on a vacation to the Caribbean, and then I moved from Alabama back to Michigan. It took me a while to get settled and get everything done since my husband couldn’t be with me during the move and I had to do everything by myself.

Now back to our recipe, originally this recipe is for a stew but I made some adjustments and turned it into a soup. For those of you who like butternut squash, you will love this soup, it is spicy and full of flavor and perfect in this cold weather. Don’t skip on the yogurt drizzle, it perfectly completes this soup.

Ingredients:

2 tbsp. corn or vegetable oil

1 onion chopped

1 tbsp. curry powder

1 tbsp. minced fresh ginger

1  butternut squash peeled and cut in big cubes

1 ½ cup chicken broth

Salt and black pepper to taste

For the yogurt drizzle:

½ cup Greek yogurt

1 garlic clove minced

1 tbsp. fresh mint chopped

Salt and black pepper to taste

Directions:

Put the oil in a pot with a tight-fitting lid over medium high heat. When hot, add the onions and cook until softened, about 5 minutes.

Add the curry and the ginger and cook until the onions just starts to brown, about 2 minutes.

Add the squash, 1 cup chicken broth, salt and black pepper. Bring to boil, cover and turn the heat down to low.

Cook stirring once or twice until squash is tender about 30 minutes.

Puree the squash mixture with hand held blender or in blender. Return the puree back to the pot, add the remaining ½ cup chicken broth and cook just until heated through.

Serve hot and drizzle with the yogurt drizzle. (Recipe follows)

To make the yogurt drizzle just mix the all the ingredients until well mixed.

Source: How to cook Everything

This potato soup is so good that won’t get enough of. It is so creamy and full of flavor. With a piece of bread with this soup and you will have a great lunch.

Ingredients:

Serves 4-5

4 medium potatoes peeled and diced (about 3 cups)

½ cup diced onions

2 ½ tbsp.butter

2 tbsp. all-purpose flour

½ cup heavy whipping cream

1 ½ cups shredded cheddar cheese

2 cubes chicken stock bouillon cubes dissolved in 1 liter water (4 cups) if using bouillon granules use the amount enough to dissolve in 1 liter according to the package directions.

Directions:

In a pot, combine the diced potatoes with the water that was combined with chicken stock bouillon cubes. Bring to boil cover and reduce heat to medium.

Cook potatoes until tender about 15 minutes.

With a slotted spoon, scoop 1 cup of diced potatoes and put aside. And put the rest of the broth and potatoes aside in a bowl or you can keep them in the same pot if you are planning to use another pot for the rest of the recipe.

Over medium heat, melt butter and sauté onions for about 1 minute. Add flour and stir it until the onions are well coated.

Add the potatoes and the broth to the pot (do not add the 1 cup potatoes we reserved aside before). Cook for 5 minutes.

With handheld blender, blend the potatoes, broth and onions in the pot until it is well blended and creamy.

Reduce heat to low and add the cream, cheese and the 1 cup reserved diced potatoes and stir until the cheese melts and everything is well combined.