Butternut Squash Bisque

Another yummy fall soup recipe!

• 1 tablespoon olive oil
•  3 tablespoons unsalted butter
•  3/4  cup diced onion
• 1/2 c chopped celery
• 1/2 teaspoon fresh, chopped thyme
• 1/2 teaspoon fresh, crushed rosemary
• 1 fresh sage leaf, finely chopped
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups chicken stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1 cup heavy cream

In a large saucepan over medium, melt butter and add olive oil.  Sauté the onion, celery, thyme, rosemary, and sage  for 5-7 minutes, until the vegetables turn tender. Add the nutmeg, salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash, carrots and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.

Creamy Chorizo and Chicken Soup

 I got this recipe from healthyhomerecipes.com.  I made a couple modifications, which are included here.  If you like chorizo, you'll love this.  It is really yummy!


2 tbs olive oil
2 tbs butter
4 skinless boneless chicken thighs, cut into 2-inch cubes
2 tbs Worcestershire sauce
1 tsp garlic salt
black pepper to taste
2 cloves garlic, minced
1/2 lb chorizo sausage, casings removed
1 medium onion, diced (or whatever size pieces you prefer)
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 cups heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream, for topping


Heat the olive oil in a large pot over high heat, then add the butter. 

Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.

Using the same pot, cook the chorizo until it becomes a dark golden brown, breaking up the large pieces,  over medium-high heat.  The more the chorizo crumbles, the better.  Add onion and saute with chorizo until translucent.

Stir in the chicken stock, tomatoes, and reserved chicken with juices. 

Reduce heat to medium-low and simmer for 20 minutes.

Stir in heavy cream and simmer for another 5 to 10 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.