Soups

 Butternut Squash Soup

We also make a wonderful butternut squash soup.  Cook a butternut squash until soft.  Scoop out the seeds and throw them away. Scoop out the meaty part and add it to 4 cups of milk, 1/2 cup flour, salt and pepper to taste.  After this is mixed together, get yourself a really sharp cheese and add 1/2 cup of the shredded cheese to the soup.  Heavenly and quick to make.  We actually bake our squash on the wood stove wrapped in aluminum foil. It cooks while I'm doing something else, like the laundry.

Creamy Soup

I am posting the following recipe for anyone who likes a vitamin/mineral rich soup for the winter.  Dry the following leaves, any or all that you have and then store them in a jar.  When you want soup, put one gallon of milk and a tablespoon of butter in a pan. Add corn starch to thicken, usually 1/8 cup and then add 1 cup of the crumbled, dried leaves.  You should end up with a wonderful rich green soup for a cold winter day.  Easy and fast...here is the list of some of the greens that I use.... lettuces, celery leaves, carrot tops, watercress leaves, raspberry and blackberry leaves, gooseberry leaves, bee balm, sage, oregano, parsley, thyme, pea tips (the green tips of the pea plants), almost any green leaf that grows in your neck of the woods will do for this soup and its great.