Soup! You know why…
November 16, 2009
I was going to name this post Unpleasant Dental Surgery – Part Two, but decided no one would want to try a recipe with that title. I know I wouldn’t. That said, I am currently suffering through the aftermath of another less-than-fun trip to the dentist. For the time being I am off most foods (and wine), so you can imagine how fun it is to write about restaurants and recipes.
Lucky for me, I do have a wonderful recipe for Butternut Squash Soup, that I will be enjoying quite a bit this week. I hope that you enjoy it as well, even if you can eat solid foods.
This recipe is REALLY good with chunks of green apples included right before serving. Maybe next week…
Butternut Squash Soup
2 tablespoons butter
1 small onion
1 medium carrot
1 medium sweet potato
2 medium butternut squash
32 ounces chicken stock
salt, pepper and nutmeg to taste
Peel and cut the butternut squash into cubes. Chop the onion, carrot and sweet potato. Melt the butter in a large pot and add all of the vegetables for 5 minutes, until lightly browned. Add the chicken stock and seasonings and bring to a boil. Reduce heat to a simmer and cover for 40 minutes.
Pour soup into a blender and puree until smooth. You may add milk or any remaining chicken stock for desired consistency.
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McClendon's Select 
I like raw butternut squash…nice soup! Blessings Christal Blue