Harvest Soup

I know it's been forever since I posted on this sight. Not because we haven't been eating, but the energy required to actually remember what I make has been absent for a while. Halloween has been a busy time in our household. We have been eating lots of great things, but unless I write it down, I can't remember what exactly I did to make it so great.
Last night, was a stroke of creative genius that comes only every so often. I usually don't follow a recipe exactly unless it's something I have never tried before. Last night I completely came up with this one on my own...and not a drop was left. Even Anderson ate it!

Harvest Time Soup
1 small butternut squash, peeled and cubed
1/2 small sugar pumpkin, peeled and cubed
1 can of creamed corn
1 lb of smoked sausage
4 T butter
1 medium onion chopped finely
6 cups milk
1 teaspoon ground sage
1 teaspoon freshly ground black pepper
2 chicken bullion cubes
salt to taste

Place butternut squash and pumpkin cubes in a bowl and fill with water to cover. Microwave for 10 to 12 min. Drain 2/3 of water and mash with fork. To large pot, add butter and onion and sausage. Saute until onions are translucent and sausage is browned. Add can of creamed corn, squash mixture, and milk. Next, add chicken bullion, sage, pepper and heat until bubbly. Add salt to taste.

This is sweet and savory at the same time. I served it with a salad, and homemade bread. I didn't have to hide the vegetables in this and my kids loved it and my husband who doesn't like squash or pumpkin, loved it!

Red Pepper Soup

Ok, so I am sick, but I had to stay warm today...so I cooked all day. The grape juice got done. My house smells like a winery. I made the Spaghetti sauce for the previous recipe. I made Shepard's Pie for dinner with beans from my garden and a wonderful roasted tomato sauce that is too die for...and I made a batch of Red Pepper soup before the peppers went bad. I am not a penny pincher by any stretch of the imagination, but I hate to see something go to waste. It's painful to me. So I made some creamy soup

Red Pepper Soup
3 to 4 red peppers, cored, seeded and chopped
1 onion chopped
4 cloves of garlic minced
2 T butter
Saute above vegetables with the butter for 5 to 10 minutes or until tender.
24 oz of Chicken broth
1/2 cup of cream
dash of cayenne pepper
Add broth and vegetables together and simmer for 30 min. Use immersion blender or regular blender to puree mixture. Return to pan and add cream and cayenne. Heat another 5 min or until heated through. Serve with a dollop of Sour Cream. Makes 4 servings.