Sunday, November 11, 2012

Pumpkin Squash and Spice....and some soup

Butternut Squash Soup.... Picture of Butternut Squash Soup Recipe

make some soup! Lots of squash and spice and enjoy...
butternut, pumpkin, acorn, hubbard, delicata, carnival, kabocha....all perfect winter squash varieties are fantastic for making a rich soup.....add muffins, or biscuits, with a salad.....and that is called dinner!  at the bottom of the the post is a great recipe...and easy too.

Separates......blouse, skirts, jackets and sweater in autumn tones..... Clicky to see what's new in the shop!

How to make that yummy soup! Total Time: 1 hr 0 minPrep 20 min Cook 40 min Yield: 6 servings
-- Ingredients 1 (2 to 3 pound) butternut squash, peeled and seeded
-- 2 tablespoons unsalted butter
-- 1 medium onion, chopped
-- 6 cups chicken stock
--Nutmeg, Salt, and freshly ground black pepper.
Directions -- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
--  Serves 6.

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