Issue link: https://www.cominghomemag.com/i/1427282
11 4 Tbsp olive oil 1 large yellow onion, diced 1 pinch each cinnamon, pepper, salt, & nutmeg 1 large butternut squash, roasted & cubed 6 cups vegetable stock sunflower seeds or feta (for topping) 8 potatoes, peeled & cubed 1 stick butter ½ cup all-purpose flour 8 cups milk 1 onion, diced 8 oz. sour cream 2 cups sharp cheddar cheese, shredded 1 bunch green onions, sliced (for topping) 1 package bacon bits (for topping) 4 chicken breasts 8 cups water 1 large onion, diced ¼ cup chicken stock 1½ cups orzo pasta 2 eggs ½ cup lemon juice crusty bread (for dipping) salt & pepper (to taste) Butternut Squash Soup S E R V ES 4 - 6 Loaded Potato Soup S E R V ES 4 - 6 1. Place prepared potatoes in covered glass dish. Cook in microwave until soft, about 7- 9 minutes. Set aside. 2. Melt butter in large pot over medium-high heat. 3. Add flour and whisk until smooth. Then, gradually stir in milk. 4. Bring mixture to a boil, then reduce heat to medium. Simmer for 5 - 1 0 minutes until thickened. 5. Add potatoes and onion. Cook for additional 5 minutes, stirring frequently. 6. Add sour cream and 1 cup of cheddar cheese. Stir until blended and melted. Season with salt and pepper. 7. Serve topped with bacon bits, additional cheese, and green onions. Greek Lemon Chicken Soup S E R V ES 4 - 6 1. Place chicken breasts in large pot with water, onion, and chicken stock. Boil over medium heat until chicken is cooked through, about 30 minutes. Remove chicken from pot, let cool, shred, and set aside. 2. Add orzo to pot and season with salt and pepper. Cook until soft, about 5 - 8 minutes. 3. Meanwhile, in a separate bowl, whisk eggs and lemon juice. Once combined, slowly ladle 1 cup of broth from pot into bowl. Mix well. 4. Slowly add egg mixture to pot. Cook for 4 minutes, stirring constantly to prevent clumping or separation. Then, add shredded chicken. 5. Serve with crusty bread for dipping. 1. Heat oil in large pot over medium heat. 2. Add onion, salt, and pepper. Sauté until onions are soft and clear. 3. Add remaining spices and roasted squash. Cook until squash softens, stirring regularly. 4. Pour in stock and let simmer for 5 minutes. Then, use an immersion blender to blend soup until smooth. 5. Serve topped with sunflower seeds or feta.