Golden Squash Soup

2 apples
2 1/2 pounds banana squash (1 large piece)
1 cup chicken broth
2 TBS butter
1 1/2 cups chopped onion
2 TSP salt
1/4 TSP pepper
2 TSP mild curry powder (optional)
1 cup apple juice
1 cup cream
Salt to taste

Peel, core and cut apples in half. Place apples and squash face down on greased baking sheet and bake at 350 degrees for 1 hour. Scoop out squash. place squash and apples in a blender and mix until well blended; set aside. In a large cooking pot melt butter over low heat. Add onions and cook for about 5 minutes. Add salt, pepper and curry powder. Mix well. Add apple juice, cream and squash mixture. Stir and heat through. Do not boil. Salt to taste. Serve hot. Makes about 8 cups.

Easy Minestrone Soup

1 lb pork sausage
4 cups water
2 stalks celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 TBS sugar
2 cloves of garlic, minced or 1 TSP garlic salt
1 TSP dried oregano
1 TSP salt
1/2 TSP pepper

Brown Sausage in large pot. Drain any grease; add remaining ingredients and stir together. Simmer uncovered over low heat for at least 1 hour.
Makes 10 cups