Made a batch of Butternut squash soup last night. An Autumn delight. You need a Butternut squash, and I just use half, so I can do it again soon. Ready? Stock pot, one apple one onion in 3/4 chunks. Several tablespoons of Butter, Kosher salt and pepper - a couple teaspoons of Ginger. Five minutes or so to melt the butter and soften the apple and onions - cook the ginger in. Add the squash, about 5 cups. 4 cups of chicken broth, a cup ( DO YOU REALLY THINK I MEASURED ?) of apple cider, and simmer for 25 minutes. Use the blender gently, you want to leave some lumps, and pour it back in the stock pot. Add SOME heavy cream and stir. ( DO YOU REALLY THINK I MEASURED ?) Delightful, really. Come over some time, well put on a pot of coffee and talk. This one would REALLY go well with a Thanksgiving Dinner.
Posted on: Mon, 04 Nov 2013 19:26:55 +0000