Sunday Dinner

Steph made squash soup for dinner last night. It's her mother's and grandmother's recipe – the best!

Steph's Squash Soup

1 box chicken broth

1 can vegetable broth

1 medium butternut squash (or pumpkin), chopped

8 ounces chopped carrots

thyme to taste

1 bunch scallions, chopped

Cook for 1 hour. After an hour add 2 potatoes, peeled & chopped. Simmer 1 hour more. Then mash the squash. (You can use an immersion blender, but your soup won't be as chunky as Steph's.) Finally, shred the meat of a roast chicken from the grocery & add that, along with salt to taste.

This makes a stew. For thinner soup, use more broth. Instead of the grocery chicken, you can add chicken drumsticks to the soup after the first hour of cooking. Or leave the chicken out & serve it as a side.

We had this with salad & apple crisp.