As promised- pictures and recipe for Butternut Squash Soup. 2 large butternut squash (roasted and scooped out) 3 small sweet potatoes (peeled and cubed) 1quart of chicken stock 1 medium sweet onion (medium diced) 2 small fresh garlic cloves (rough chopped) 1 block cream cheese (softened) 2 tbsp olive oil Salt and pepper to taste Cinnamon (optional) to taste Boil potatoes until very soft, drain water and set off to the side. Sauté onion and garlic in oil until translucent, do not brown. Add chicken stock, potatoes, and squash. Bring to a simmer and cook for 20-30 minutes. Using a blender, work in small batches because hot product in a blender creates pressure, and can cause burns if not careful. Purée until smooth. Return to heat and bring back to a simmer- add cream cheese and stir until cream cheese is melted. Add salt and cinnamon to taste if desired! Enjoy on a chilly fall evening with crusty bread and a glass of red wine- Bon Appetite!
Posted on: Thu, 16 Oct 2014 11:42:37 +0000
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