1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.

1 1/2 qt. of chicken stock
2 lb. butternut squash, peeled, seeded and cut into 2-inch pieces
2 med. green pippin, Granny Smith, or other tart apples, peeled, cored and cut into 2-inch pieces
1 lg. onion, finely chopped
2 med. shallots, finely chopped
1 tsp. finely chopped fresh rosemary or 1/2 tsp. dried
2 tsp. finely chopped fresh thyme or 1 tsp. dried leaf
1/2 c. half and half
1/2 tsp. salt
1/4 tsp. finely ground pepper

For Garnish:
1/2 c. sour cream
Extra rosemary and thyme leaves

Methods:

Heat chicken stock in 6 quart enamel or stainless steel casserole until simmering. Add squash, apple, onion, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.
Puree in food processor fitted with steel blade or in blender. Return to pan and add half and half. Add salt and pepper and simmer for 6 minutes. Taste for seasoning. Ladle into soup bowls and garnish with spoonfuls of sour cream and rosemary and thyme leaves.

2 large bunches of broccoli
small onion
1 can chicken broth
dollops of Cheese Whiz
water to just cover

Methods:

Cut up broccoli florets and peel and chop up stalk. Dice onion and add to the pot along with the broccoli, water and Chicken stock. Simmer over low heat until tender.

Remove some broccoli to blender and puree until smooth, adding as much or as little Cheese Whiz as desired, to taste. Cook and stir until cheese is melted. Serve with extra shredded cheese.