Apple Squash Soup



1 acorn squash, halved and seeded
1 (13.75 oz.) can low-sodium chicken broth, divided
1/2 cup butter
1 large onion, sliced
2 apples, peeled, cored, and sliced
Salt and pepper, to taste



Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.



Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and seasonings and continue cooking and stirring until the apples are tender, 15 to 20 minutes.



Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.



Pour the blended soup back into the stockpot, and place over medium heat until warmed through. Make 4 servings.



Ham and Cabbage Soup



1 lb. smoked pork butt
Water to cover
Salt and ground black pepper, to taste
2 lbs. red potatoes, peeled
1 head cabbage, cored and quartered



Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer for 1 hour.



Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.



Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed. Makes 4 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.