Tasty and Easy Recipes

Ingredients:
2 large butternut squash, peeled and seeded (about 4 to 6 lbs)
1 large onion, chopped
3 garlic cloves, smashed with the flat of a big knife
Oil for sauteeing
2 large fleshy red peppers
3 quarts/liters broth, any kind
1 tbsp. hot sauce or to taste
Salt, to taste
Pepper, to taste

Method:
Roast red peppers, either under a broiler, on a grill, or over a gas flame. Put into a paper bag or in a covered bowl until cool enough to handle.
Soften onion and garlic in a small amount of oil until transparent (do not brown).
Cut squash into about 1″ cubes. Put into a large pot with the broth and gently simmer until soft.
Meanwhile, slip charred peel off the peppers, open and remove seeds, but do not rinse. Cut up and add to squash in pot along with the onions and garlic. Puree with immersion (stick) blender (or cool and puree in stand blender). Add hot sauce and salt and pepper to taste.
Serve hot or cold, with or without a dollop of sour cream.

Ingredients:
1/4 lb. butter or margarine
1 teaspoon marjoram
1 cup chopped celery
1 bay leaf
1 cup chopped onion
4 cups pareve chicken or vegetable broth
1/2 cup chopped carrots
2 cups whipping cream or soy milk
1/3 cup all-purpose flour
1/2 teaspoon paprika
2 (1 lb. 12 oz.) cans whole tomatoes (2x800gm tins)
1/2 teaspoon curry powder
2 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon basil

Method:
Melt butter or margarine in a large saucepan. Saute’ celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly.
Add tomatoes, sugar, basil, marjoram, bay leaf, and broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree soup.
Add cream, paprika, curry powder, and pepper. Stir to blend. Add salt to taste. Serve hot or cold.
May be refrigerated several days or frozen. Can be made in the microwave.

Ingredients:
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 14-1/2 ounce cans unsalted diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup whipping cream

Method:
In a saucepan, melt butter, add onion and saute’ until translucent. Add tomatoes, salt, pepper, baking soda and thyme.
Bring to boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Puree in a food processor or blender, strain through a sieve or food mill.
Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.