Pureed Butternut Squash Soup

This recipe for pureed butternut squash soup is incredibly easy to make, which is great because you’ll be preparing it often once it becomes a quick family favorite.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions  Read more... (217 words, 1 image, estimated 52 secs reading time)

Pureed Mushroom Soup

This recipe for pureed mushroom soup is simply satisfying in every way — filling, delicious, and easy to make.

Ingredients

Serves 4 to 6

* 2 tablespoons olive oil
* 1 onion, coarsely chopped
* Coarse salt and freshly ground pepper
* 20 ounces button mushrooms, trimmed and quartered
* 1 baking potato, peeled and cut into 1-inch chunks
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1 to 3 teaspoons fresh lemon juice

Directions  Read more... (216 words, 1 image, estimated 52 secs reading time)

Freezer Fundamentals

Twenty-seven tips for wrapping, storing, and thawing all the foods you freeze.

How to Freeze

Don’t view the freezer as an intermediary between the stove and the trash can. It sounds obvious, but freeze only the foods you liked before they were frozen. There are many things you can do to keep soups and casseroles tasting almost as good as they were when they went into the freezer, but no food is going to taste better after it’s been frozen and thawed.  Read more... (367 words, 1 image, estimated 1:28 mins reading time)