Pumpkin Chili

• Brown 1 lb. ground beef. Drain.
• Add 1 green pepper and 1 onion, chopped. Saute for 5 minutes.
• Add:1 small can of pumpkin, 2 cans diced tomatoes, 2 cans black beans, 1 can white kidney beans, 1 can red kidney beans (all of the above standard size 14-19 oz), 1 can 46 oz. of tomato juice (added to desired consistency), 2 TBSP pumpkin pie spice, 1 TBSP chili powder, 2 TBSP white sugar, 2 TBSP brown sugar, 1 tsp garlic salt.

1. Brown ground beef. Drain.
2. Add green pepper and onion, chopped. Saute for 5 minutes.
3. Add everything else. Add tomato juice to desired consistency.
4. Simmer 1 hour.

Butternut Squash Soup

Original Recipe from AllRecipes.com
(changes marked in green)

Ingredients
* 6 tablespoons chopped onion
* 6 cups peeled and cubed butternut squash (about one squash)
* 3 cups water
* 4 cubes chicken bouillon
* 1 teaspoon poultry seasoning
* 1/8 teaspoon ground cayenne pepper
* 1 (8 ounce) packages cream cheese

Directions
1a. Cut squash in half, remove goop, and bake cut-side down at 375 for 45 minutes.

OR

1b. Cut squash in half and microwave for 8-10 minutes.

OR

1c. Peel and cube the squash. (It's harder to peel uncooked.)

2. In a large saucepan, saute onions until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook until squash is tender (about 20 minutes if starting squash is raw).

3. Puree squash and cream cheese in a food processor in batches until smooth.

4. Put in fridge for later, or return to saucepan to heat for eating. Do not allow to boil.