Pumpkin Soup

Ingredients: 
1 can Libby's Pumpkin
Pureed cooked Squash
1 Onion, cubed
3 cups Chicken broth
Pumpkin spice

Garlic power
5 Potatoes, cubed
4 Tbs butter
1 cup Milk
Cayenne pepper

1. Boil potatoes, and onion until tender in 2 cups of water. Drain water and set aside.

2. Add Libby's Pumpkin, pureed squash, chicken broth, pumpkin spice, garlic power, butter, milk and a dash of  Cayenne pepper and bring to a boil for 30 mins.

3. Add potatoes and onions to the soup and let simmer for 5-10 mins. Enjoy.

Squash Spaghetti

Great combination with squash, green peppers, noddles and spaghetti sauce.

Potato Squash

This recipe is one of my favorites while growing up. For 2 years I have grown squash and canned to use all year round. I end up with so much squash it should last me for a few years unless there ends up being a food shortage or a fallout of some sort.I usually double this recipe to add meat to the leftovers the next day.

If you want meat, try with shrimp, chicken, beef or venison. The first time I made this for my in-laws, my father-in-law said it needed meat. So the next day with the left overs, I suited shrimp with butter and added to it. Third day I fried chicken in olive oil.I haven't tried with beef or venison yet.

(Photo coming soon!)