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Simple Sunday: Stitching & Soup

The weather is just gorgeous…cool, in the 50’s – perfect for brisk walking. After a good walk I settled in for a day of hobbies. I’m working on fingerless gloves, in homespun yarn – so soft and fuzzy.
Making some for charity, Midnight Run who help the homeless. Others I will sell. Another WIP (work in progress) is this Cowl in Pink, Homespun)

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I got a late start getting my crock pot loaded – this is an easy peasy no-fail soup!

Potato, Broccoli & Cheddar Soup

30 oz. (approx 1 1/2 lbs) of shredded potatoes
1/2 medium onion, diced
1 frozen box of broccoli
12 oz shredded cheddar cheese
6 cups of water or any broth (I used water and it was yum!!)
1 t. salt
1/2 t black pepper

Literally dump all the ingredients into the Crock Pot
Add 6 cups of water/broth
Stir
Cook on High for 4 hours or Low for 8 hours

Enjoy!

BN

I love Butternut Squash! They are plentiful around here this time of year. I bought a medium-sized BN squash at the farmer’s market this week and the cooler temps are begging for warm soup – mmm
So today, inspired by a recipe on the Food Network web site I decided to go for it. Of course I added a little something more 😉 I wanted a recipe that did not call for milk or cream – I’m not a fan of either. So, this was my first time making it and OMG, it’s really so easy!! Not sure why I thought it was such a difficult thing to make…it is after all just soup!

Butternut Squash soup –

Ingredients

1 (2 to 3 pound) butternut squash, peeled and seeded
2 t olive oil (their recipe called for butter – I love olive oil!)
1 medium onion, chopped
*1/2 red pepper, chopped – *my addition. Next time I’ll also add a few cloves of fresh roasted garlic.
6 cups chicken stock
Nutmeg (optional)
Salt and freshly ground black pepper

Cut squash into 1/2-inch chunks. In large pot melt butter. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 30 minutes. Remove squash chunks with slotted spoon and place in a blender/food processor and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Now, back to Crochet…