Thank God for sale items. No seriously, we have been buying whatever is on sale and then coming up with dinner plans the past couple weeks. Here is one of mine/Liz's favorites: Pumpkin Soup.
Sorry for those of you who have a best friend named OCD, it's actually made out of butternut squash, not pumpkin. Sorry OCD. It's not my fault.
Chicken stock (or veggie for the veg-heads)
Optional: light cream
1. Peal and cut the butternut squash. The smaller the pieces, the quicker they cook. (I usually end up with cube-ish pieces about 2"x2")
2. Saute some chopped up onions and garlic in the bottom of a big pot. Add squash in a and cover with chicken stock. This will eventually be the liquid in the soup. Don't put too much in or you will have really watery soup!
3. Cook the squash until fork soft (don't rush this--put in a fun DVD and let the squash cook for a while otherwise you will have stringy chunky soup... not yummy)
4. Either in a food processor, blender or a strong mixer, puree the squash with the chicken stock. Add some chopped thyme (I used fresh lemon thyme because I had it, but regular thyme is good)
5. Return to heat (because it usually cools off too much while blending). If you want to add the cream, do so at this point. I didn't like it as much, but I'm a purist. Hazel really liked it with the cream. Crazy.
Note: the original recipe I got from my mom did not have the onions or garlic, but I put onions and garlic in everything.