Butternut Squash Soup

Ingredients
-1 tablespoon butter
-3 1/2 cups cubed peeled butternut squash
-3/4 cup chopped carrot
-1/2 cup chopped sweet onion
-2 1/2 cups fat-free, low sodium chicken broth
-1/4 cup half-and-half
-1/2 teaspoon salt

Preparation
1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; saute for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
2. Preheat broiler
3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Cranberry Almond Spinach Salad

This is one of my most favorite salads!

Ingredients:
Slivered Almonds
Fresh Spinach
Dried Cranberries
Feta Cheese
(the amounts are variable depending as to how much you want)
Dressing:
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup oil
1/3 cup sugar
1 T poppyseeds

Directions:
1. Toss spinach, cranberries, cheese, and almonds in a large bowl.
2. Mix vinegars, oil, sugar, and poppyseeds in a small bowl or bottle. You can toss the salad in the dressing, or leave it in the bottle. Enjoy!