Roasted Red Pepper and Potato Soup

Ingredients:

3 T Butter

1 T Olive oil

1 Medium onion, diced

1 Large carrot, diced

1 Celery stalk, diced

2 Garlic cloves, pressed

2 T All-purpose flour

48 Oz. Chicken broth

6 Medium red potatoes, diced

1/2 C Greek sour cream

1/2 C Unsweetened almond milk

6 Oz. Roasted red peppers, drained and chopped

1 t Thyme

Salt and pepper to taste

Directions:

Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.

Mix the sour cream and almond milk together and stir into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

* Adapted from http://allrecipes.com/recipe/roasted-red-pepper-and-potato-soup/

Baked Acorn Squash

Ingredients:

1 Acorn squash

Water

Directions:

Preheat oven to 400°F.

Using a strong chef's knife cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool a little before serving.

* Adapted from http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/