Suddenly, the flu season is upon us. And it hit our household with full force last week.

I was busy taking temperatures, wiping noses and trying to muster up enough energy to get off the couch, let alone prepare meals for my gluten-free gang. Luckily, I had lots of homemade stock and fresh frozen veggies from a relative's farm on hand. I threw a few pots on the stove and began to chop. Soon soup was simmering away and I was back snuggled up with my sniffling family.

A mild squash soup was filling and easy. A spicy corn chowder cleared our sinuses and warmed our insides. I pulled a package of gluten-free crackers out of the cupboard, rolled some lunch meat for protein and dinner was on the bedside table. Sniff.

Butternut Squash Soup
About 30 ounces broth
1 butternut squash
2 tablespoons poultry seasoning (sage and marjoram)

Wash squash and poke holes into it with a fork. Microwave for 5-6 minutes (this makes it easier to cut). Cut in half, take out seeds, then cut into 1 inch cubes, cutting off skin as you chop. Place cubes into large saucepan and add enough broth to just cover. Season and bring to a boil. Reduce heat and simmer for 30-45 minutes. Use food processor or blender to blend until soup is thick and smooth. Serve with a dollop of sour cream if desired.

Corn Chowder
1/2 red bell pepper
1/2 yellow pepper
1/2 small onion 3 1/2 cups fresh or frozen corn
4 cups milk
3 tablespoons butter
1 cup broth
2 tablespoons gluten-free flour mix (such as Bob's Red Mill)
2 tablespoons adobe seasoning (cumin, cayenne, oregano, garlic)
A dash of Tabasco to taste
Salt and pepper to taste

Dice peppers and onions and saute in butter. Sprinkle flour and let cook for a few minutes in butter. Whisk in broth, heat until bubbling, then add milk. Stir in corn and seasonings and bring to a boil. Simmer for 30-45 minutes.

Tip: Chop the other half of the red and yellow peppers and store in the freezer.