Friday, September 17, 2010

Butternut Squash Soup!!

Mmm! Mmm! Fall is in the air and our crock pot is getting dusted off :) A friend of mine shared this one with us and Hubby said "It tastes like fall" Yummy!!!

I brown the onions in the EVOO or butter (whichever one I use for the recipe).  Then I add the seasonsings.  Then add the water/stock and the squash- cook until tender.  Remove from heat, place in food processor and blend until thick, soupy mixture. 

Ready to serve.  Add a dash of raw cinnamon on top for decoration.

  • 1 (2 to 3lbs) butternut squash (chopped into blocks, no seeds)
  • 2 tablespoons butter (or 2 tbsp EVOO)
  • 1 large onion, chopped
  • about 5-7 cups of either water or veggie stock
  • Nutmeg, Cinnamon, and a less than a tsp of Cardamom
  • Salt and pepp to taste

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