Butternut Squash Soup

One quart of stock
Two smaller butternut squash - about 1 1/2 lbs. (cubed) [I recommend two smaller ones rather than one large one cuz their flavor is better when smaller]
One carrot (diced)
One celery stalk (diced)
One medium onion or leeks (diced)
2 Tbsp. Butter or olive oil
One bouquet garni (same as the potato-leek one)
1/2 c. cream or creme fraiche (optional)

1. Add the fat (butter or oil) to the soup pot. Add the diced veggies and sautee until they have softened (about 5 minutes).
2. Add the squash, stock and bouquet. Bring to a boil and let it roll for about 30 minutes or until the squash is soft enough to slide a fork in without resistance.
3. Again, you can either eat this as is or you can puree it. If pureed, return to the pot and add the cream if you desire. Serve as soon as possible.

Potato Leek Soup

A quart of stock
A pound of russet potatoes
A pound of leeks (one large or two smaller ones)
2 Tablespoons butter or olive oil
A bouquet garni [I use a coffee filter tied off with some twine]
Salt & Pepper
1/2 c. white wine (optional)
Cream or creme fraiche (optional)

For the bouquet:
2-4 Bay leaves
4 sprigs of thyme
some peppercorns

1. Melt the butter/add oil in the soup pot. Add cut up leeks - about 1" wide sliced in half so its not a bunch of leek tubes, rather inch-wide strips. Sautee the leeks until wilted - about 5 minutes. If you are using the wine, add it and bring to a boil until the alcohol is cooked off.
2. Add the stock and bouquet and cut-up potatoes and salt/pepper. Bring to a boil.
3. When the potatoes are cooked all the way through (about 20 minutes), drop the heat. Remove the bouquet.
4. Here is where you can either eat it here if you want a "rustic" soup experience, or, if you have access to a blender, pour in the potatoes and leeks and some broth and puree the whole mess (probably in stages and dont forget to hold down the lid!).
5. Return the puree to the pot and add the cream if you want it a rich soup. Otherwise you are good to go.

Vegetable Stew With Quinoa

2 cans tomatoes (I used Italian-style with herbs, doesn't matter though)
1 can corn
1 can green beans
1 can white beans (Navy beans will work, but Northern White or "White Beans" are the best because they're a little bigger and hold up to cooking)
1 zucchini
1 cup celery root (or regular celery)
1 cup diced onion
1 cup diced baby carrots (cut them on a bias if you want big thin pieces)
1 1/2 cups of quinoa (rinse it to be safe... most boxed will be fine, but definitely rinse bulk quinoa with cold water in a mesh strainer)
2 cloves garlic
1 box (16 oz?) vegetable or chicken broth
2 bay leaves
1/2 tsp onion powder
1/2 tsp garlic powder
dash of oregano and basil

• Sautee the onions, garlic, celery root, and carrots for 2-3 minutes in some olive oil (with a crock pot, you could just throw them in there, but I really like the onions sauteed because it imparts more flavor)
• Add the tomatoes, broth, quinoa, and spices -- let it come to a boil and then reduce the heat
• Add the rest of the veggies, let cook for 30 mins or so (basically just to make the zucchini tender)
• Remove the bay leaves, and serve with some crusty bread

You could add chicken to this easily (buy a rotisserie chicken and shred it up, or just use diced cooked chicken breast). You could also sub the veggie/chicken stock with beef, throw it in a crock pot on low, and add cubed steak or a roast (sear it in the pan first for more flavor and better texture). Of course, you could use fresh or frozen veggies, I just happened to have everything in cans this time.

Here's the late-arriving pic of the finished product, complete with some shaved Parmesan on top: