Tasty and Easy Recipes

Ingredients:
* about 1 kg pumpkin cut into big cubes
* 1 carrot
* 1 onion
* 3 garlic cloves
* 4-5 cups water
* 3 tablespoons chicken soup mix (optional)

Method:
1. Cut the pumpkin, carrot and onion into cubes. (you can fry the onions prior to this stage if you like)
2. Place above vegetables and garlic in a soup pot. Add water and soup mix.
3. Bring soup to a boil and then simmer for 1 1/2 hours, until the pumpkin is soft.
4. Using an insertion blender, blend the vegetables from the soup until smooth.
5. Season with salt and fresh pepper according to taste.

Ingredients:
1 large butternut, or (cut up) hubbard squash (about 2 or 3 pounds)
3 apples, peeled and cored or 2 cups orange juice
1 large onion, chopped
Salt and pepper, to taste
2 or 3 cups liquid (water, broth, vegetable cooking water, even milk)

Method:
Poke a few holes in the squash, and microwave for about 10 minutes. This will allow you to cut the squash in half, so that you can remove the seeds, and peel it easily.
Put the squash with the remaining ingredients into a large pot, and simmer gently until the vegetables and squash are very tender.
Pure’e the mixture with a stick blender, or cool and use processor. If the pure’ is too thick, add more liquid; if too thin, add potato flakes.

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.