Turkey Wild Rice Soup

Ingredients
1 turkey carcass
6 celery stalks, roughly chopped
6 medium carrots, roughly chopped
herbs, chopped-sage, thyme, oregano, rosemary
1 medium roughly chopped yellow onions
3 tbsp garlic powder
Salt and freshly ground black pepper
6 cups baby arugula
16 oz wild rice blend
Notes / Directions
Put carcass, celery, carrot & onion in stock pot & cover with water

Bring to a boil & simmer 4 hours

Remove carcass, fat, bones, etc. pick meat from bones & return to pot.

Add rice, herbs & seasonings.

Simmer 2 hours, add arugula.

Butternut Squash Soup

My proportions will be vague here because that's how I cook. Don't get caught up in measurements-season to your taste.

1 med butternut squash
1 lg sweet potato
3 carrots
3 small apples - gala, red, braeburn, whatever
1 yellow onion
8 cloves garlic
Chicken or veggie broth
Rice, almond or coconut milk
1 lb bacon or bacon ends if you can get them
Olive oil
Sea salt
Ground clove
Ground nutmeg
Roasted pepitas

Preheat oven to 400
Peel & cube squash, carrot, sweet potato & apples
Place in a large baking dish or roaster
Add about a cup of broth & drizzle with olive oil and stir to coat
Bake until soft (30-45 min stirring every 15 min

Heat 2 tbsp oil in a large pot- med heat
Add chopped onion & cook until transparent
Add chopped garlic & cook another 3 mins
Add roasted veggies to pot & equal parts milk & broth to 3/4 height of solids
Use an immersion blender to blend, adding more liquid until desired consistency

Sautee bacon and add to soup.
Season with salt, clove & nutmeg to taste.
Top with roasted pepitas or, if you are ambitious, roast the seeds from your squash & use them instead.