Butternut Squash soup

Ingredients:
• One Butternut Squash
• 3 or 5 leeks ( or alternatively one medium onion)
• A Granny Smith Apple
• One can of Chicken Broth
• 1 to 2 Tablespoons of butter or Olive Oil
• 1 to 2 teaspoons of curry
• A pinch of salt

1. Take one butternut squash – remove seeds – peel and dice
2. Cut and wash 3 or 4 leeks (you may use one medium onion in place of the leeks)
3. Sauté’ the leeks in butter or oil with the curry
4. Peel and chop a Granny Smith Apple.
5. Add the prepared squash and the chopped Granny Smith Apple to the sautéed leeks
6. Add enough Chicken Broth to cover the squash and apple.
7. Add salt if desired.
8. Cook in a pot until very soft.

Cauliflower soup

Ingredients:
• One Cauliflower
• 3 or 5 leeks ( or alternatively one medium onion)
• A small white potato
• One can of Chicken Broth
• 1 to 2 Tablespoons of butter or Olive Oil
• 1 clove of garlic
• A pinch of salt

1. Take one cauliflower wash and dice
2. Cut and wash 3 or 4 leeks (you may use one medium onion in place of the leeks)
3. Sauté’ the leeks in butter or oil with the garlic
4. Peel and chop a small white potato .
5. Add the prepared cauliflower and the chopped potato to the sautéed leeks
6. Add enough chicken broth to cover the squash and potato.
7. Add salt if desired.
8. Cook in a pot until very soft.

Parsnip soup

Ingredients
• Three or four Parsnips
• 3 or 5 leeks ( or alternatively one medium onion)
• (A small is optional)
• One can of Chicken Broth
• 1 to 2 Tablespoons of butter or Olive Oil
• 1 clove of garlic
• 1 teaspoon of grated ginger
• A pinch of salt

1. Wash and dice the parsnips
2. Cut and wash 3 or 4 leeks (you may use one medium onion in place of the leeks)
3. Sauté’ the leeks in butter or oil with the garlic
4. (optional: Peel and chop a small apple) .
5. Add the prepared parsnips to the sautéed leeks (and the chopped apple if used)
6. Add enough chicken broth to cover the parsnips (and the apple if used ).
7. Add salt if desired.
8. Cook in a pot until very soft.
9. Blend in a blender and serve with chopped parsley on top