For all you foodies who love soups and stews especially when the fall weather turns cool, here are a couple of soups I made in the last couple of days. Deelish!

“Autumn Carrot & Sweet Potato Soup”

1 bag carrots, peeled and chopped into one-inch chunks
2 sweet potatoes, peeled and chopped into one-inch chunks
1 sweet onion, chopped
1/2 stick butter
8 cups chicken broth (I used 6 bouillon cubes, dissolved in 8 c. water)
1 apple (Fuji or Gala) peeled and chopped
2 tablespoons honey
1 tablespoon curry

Melt butter, sauté onions until translucent. Add broth, carrots, sweet potatoes, curry.

Bring to a boil, let simmer until vegetables are tender.

Add apple pieces and honey.

Using a stick blender (immersion blender), blend until soup is smooth and creamy.

Serve with a dollop of sour cream, a loaf of hard bread, or a slice of tomato pie!


Potato Leek Soup

3 Tblsp butter
4 Large Leeks (I used fresh scallions from the garden)
3 Cloves garlic peeled and smashed
2 pounds Yukon Gold potatoes peeled and chopped into 1/2 inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme sprig (or dried thyme)
1 c. heavy cream
chives (finely chopped for garnish)

Melt butter in large soup pot. Add leeks and garlic, cook stirring regularly until soft and wilted about 10 minutes.

Add potatoes, stock, bay leaves, thyme to pot and bring to a boil. Cover, turn heat down to low. Simmer for 15 minutes or until potatoes are very soft.

Remove thyme sprig and bay leaves. Puree soup with immersion blender until smooth. Add heavy cream and bring to a simmer. If soup is too thin, simmer until thickened. If too thick, add water or broth to thin it.

Does not freeze well because of heavy cream ingredient. Although this soup can be frozen for up to three months without the cream.


One more delicious dish I made this week… we feasted on it!

Yellow Squash Casserole

“Tender squash, gooey cheese, and crunchy crackers make this a memorable side dish or a hearty main course.”


4 c. sliced yellow squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
2 tbsp butter

Preheat oven to 400

Place squash and onion in large skillet over medium heat. Pour in small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well, and place in large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half the cracker mixture into the cooked squash and onion.

In a small bowl, mix together eggs and milk then add to squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture and dot with 2 tables butter.

Bake in preheated oven for 25 minutes or until lightly browned.