Butternut Squash, Pear, and Sage Cream Soup

Soup is so comforting on a cold day. This recipe is filled with delicious pears, creamy butternut squash, and a splash of cream. ~Amy


Butternut Squash, Pear, and Sage Cream Soup


2 tbsp butter
1/2 cup chopped white onion

2 cups chicken stock
1 cup apple cider
4 cups fresh cut butternut squash
2 cups peeled and chopped red pears
1 tsp coarse salt
1/2 tsp black pepper
3 tbsp half and half, or cream
1-2 fresh sage leaves, snipped

In a large stock pot, cook butter and onions until soft.
Add chicken stock, squash, apples, and salt and pepper. Bring to a boil, cover and cook on low. Cook pears and the squash mixture for about 30 minutes, stirring occasionally, until very soft. Add cider and blend with an immersion blender or in small batches in a food processor or blender. Return to pan and whisk in half and half and fresh sage. Add additional cider to bring to desired consistency if necessary. Salt and pepper to taste.

Recipe by Amy Richardson


Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons!

Buffalo wings seem to be the ultimate guy food. So to make my husband and brothers happy, I came up with a fun combination of the bold and spicy flavors of buffalo hot wings ( without the mess ) and the comfort of homemade chicken soup. This is a super fast, and easy soup that will be sure to win the hearts of the men in your life. -Amy

Wild Buffalo Style Chicken Soup with Buttered Bleu Cheese Croutons

3 2/3 cups chicken broth
1/2 cup sour cream
1/3 cup milk
4 tbsp flour
1/8 tsp pepper

1/3 cup Frank’s Red Hot Sauce
2 cups cooked chicken, cubed
Celery hearts ( optional )

In a medium sized sauce pan, bring chicken broth to a boil.
In a separate bowl, whisk together, sour cream, 1/2 of the milk, and pepper together until smooth. Add remaining milk and blend well.
Pour mixture into chicken broth, and bring up to a boil. When thickened, stir in Frank’s Red Hot Sauce, and chicken.
Serve with Buttered Bleu Cheese Croutons, fresh celery and additional hot sauce if desired.

Serves 4

8 slices rustic bread, thinly sliced
Bleu cheese, crumbled

Lightly toast bread in oven or toaster. Spread a thin layer of butter on to warm toasted bread to melt. Top which bleu cheese and place in oven under broiler until melted.

Serves 4

Recipe by Amy Richardson

Fresh Black and Blueberry Chilled Soup with Buttered Purple Basil Toast Soldiers

Who would think that adding a little fresh snipped basil and black pepper to buttered toast would be so delicious?!?! Paired with a chilled berry soup, a simply delightful dinner for a hot summer night! ~Amy

Fresh Black and Blueberry Chilled Soup with Buttered Purple Basil Toast Soldiers


1 cup fresh blackberries
1 cup fresh blueberries
1 cup vanilla Greek yogurt
1 1/2 -3/4 cup fresh orange juice
2 tbsp sugar or honey

Place all ingredients in a blender and mix on high. Chill until ready to serve.
Serve with Basil Toast Soldiers.

Makes 4 servings


4 pieces of sourdough or French country bread, thinly sliced
Fresh cracked pepper
Sea salt
Fresh purple basil, snipped
(Regular basil maybe substituted)

Toast bread until golden brown. Butter generously. Top with fresh cracked pepper, salt and snipped basil. Cut off the sides of toast, and cut into even strips about 1/4 inch wide.

Makes 4 servings

Recipes by Amy Richardson

Fresh Tomatillo and Avocado Tortilla Soup


My daughter and I came up with this recipe, inspired by one of our favorite salsa recipes. Tomatillos and avocado give this classic soup a fresh new twist. ~Amy

Fresh Tomatillo and Avocado Tortilla Soup


3 pounds tomatillos, husked and rinsed
1/4 cup cilantro leaves
1 avocado, peeled and seeded
1 fresh jalapeño, optional
1/2-1 tsp salt
1-2 tbsp sugar, to reduce acidity
Juice of one lime

5 cups chicken stock
4 cups corn kernels
2 cups cooked, shredded chicken optional
Sliced avocado, garnish
Sour cream, garnish
Grated cheese, garnish
Lime wedges

Place tomatillos, cilantro, avocado, jalapeño, salt, sugar, and lime into a food processor. Set aside.

In a large stockpot, heat chicken stock. Add tomatillo mixture, corn and chicken. Heat thoroughly. Serve hot and with fresh avocado slices, sour cream, cheese and fresh lime wedges.

Makes 6 servings

Recipe by Amy & Madeline Richardson

Chilled Peach Mango Soup with Brie and Rosemary Crackers


I love peaches! This super easy soup is a great light patio lunch, or a refreshing first course for dinner.~Amy

Chilled Peach Mango Soup with Brie and Rosemary Crackers

4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt

Brie wedges, at room temperature
Rosemary Crostini Crackers

Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.

Serve in individual bowls with cheese and crackers.

Makes 4-6 servings

Recipe by Amy Richardson

Sweet Apricot Cream Soup


One of my favorite things to do in the summer, is to go to The Sweetwater Resturaunt for lunch in Jackson Hole, sit outside, and have their delicious chilled soup of the day! I have made my own version with sweet ripe apricots, orange and creamy Greek yogurt. A delightful pairing for your favorite salad or sandwich. ~Amy

Sweet Apricot Cream Soup

5 cups halved apricots
2 cups orange juice, preferably Simply Orange
1/3-1/2 cup sugar, to taste
1/2 cup vanilla Greek yogurt

Place apricot pieces into blender with 1 cup of the orange juice. When smooth, add remaining 1 cup and blend well. Add sugar and Greek yogurt on high. Chill until ready to serve.

Makes 4 servings

Recipe by Amy Richardson

Creamy Corn Chowder with Fresh Rosemary

Creamy Corn Chowder with Fresh Rosemary

The other night I was at the store and a lady stopped me and asked if my family ate gourmet meals every night, And I told her that we eat normal food. Then as I was serving up this super fast and easy soup I realized that my kids were having Creamy Corn and Fresh Rosemary Chowder with Buttered Wheat Toast Points and a chilled Pear Spiced Cider……….so maybe a little gourmet, but easy, super easy to do!
Bon appetit!

Creamy Corn and Fresh Rosemary Chowder

6 cups chicken stock
6 cups corn, frozen or fresh
3/4 milk
3/4 sour cream
6 tbsp flour
1/2 tsp coarse ground pepper
1 sprig fresh rosemary leaves minced

In a large sauce pan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring up to a boil. When thickened add corn and rosemary. Bring up to a simmer.

Makes 4-6 servings

Recipe by Amy Richardson