Roswell Adventures

 I remember when I first got this recipe from a colleague at Sabino High School. I told Chuck about it - and he was significantly less excited than I was. In fact, due to his reticence, I postponed trying this for several months before deciding it was time. We are both very glad I did! This soup is fast, easy, and delicious. No simmering for hours. In fact, the most time-consuming aspect is peeling and cubing the squash, a task that could easily be completed ahead of time.  As I recently purchased a cooking blender and had used it to make cauliflower soup, I decided to adapt my recipe to this new tool. Here are both recipes - the original and the one I adapted. Both are fabulous. Enjoy! Golden Squash Soup (Original) 5 medium leeks (white portion only…can use some light green) or one large leek 3 cans (14 oz) chicken broth 2 tablespoons butter 1 ½ lbs Butternut squash, peeled, seeded, and cubed (approx 4 cups) ¼ teaspoon dried thyme ¼ teaspoon ground pepp

 Lentil Tacos   Ingredients: 1 cup finely chopped onion 3 garlic cloves, minced 1 teaspoon olive oil 1 cup dried lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 2 1/2 cups chicken broth 1 cup salsa 12 taco shells 1 1/2 cups shredded lettuce 1 cup chopped fresh tomato 1 1/2 cups shredded Cheddar cheese 6 tablespoons sour cream Directions: 1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. 2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream