My New Best Friend

In the fall semester of my first year at culinary school I made a butternut squash soup for a dinner party we threw as students.  It went over well; my mother loved it.

Always the advocate, she asked if I'd like to cook part of Thanksgiving dinner. Sure, soup it is. First, I would need an immersion blender. Enter: my new best friend.

Now, years later we are still thick as thieves. Tonight and last night, my best friend majorly helped with dinner. I.B. is making this vegetarian diet more bearable and whipping me up some warm, yummy soups. 

*Let me just put it out there that I know these aren't true vegetarian soups due to the meat stocks. Cut me some slack. 

Butternut squash:

1 butternut squash

1 quart chicken stock

1/8 cup light cream

2 bay leaves

6 thyme sprigs

1/4 tsp allspice

1/4 tsp nutmeg

1/2 red onion

2 carrots

1/4 red onion

Mushroom soup:

2 large portabello mushrooms

6 button mushrooms

3 garlic cloves

3 basil sprigs

1 quart beef stock

1/8 cup light cream

1 stalk celery

1/4 white onion

2 carrots

canola oil

salt

pepper

To make each of these soups: 

1-sautee vegetables is small amount of oil (for squash, you must roast it until soft then saute with other veggies)

2-once the veggies are translucent, add stock and herbs

3-introduce I.B.

4-add cream

5-adjust seasonings