Butternut Squash Soup
I have just started cooking with Butternut Squash and I will admit that I intended to make a ravioli but I got lazy and made this soup instead. I was glad that I did-it was a lovely supper soup and the left overs were good both cold and hot. It will become one of my soup staples.
Cook 2 chopped onions in 2 T of butter until soft (about 5 mins.) Add 3 c peeled, seeded and cubed butternut squash and 1 1/2 c cubed potatoes. Pour in chicken stock until veggies are completely submerged (about 3 c). Add 1 t paprika and set to a boil. Lower and simmer about 35 mins. until veggies are soft to the fork. Pour the soup into a blender and process until smooth. Return the soup to the pan and stir in 1/2 c milk. Adjust s&p and reheat on low.
I’m the kind of person who is too transparent. When someone says “Oh, I love that purse” I have to tell them that it is a Kate Spade but I picked it up at my favourite second hand store for $3.99….why do I do that?! So just in case you think that foodies don’t have food accidents-this is a pic of my soup that I left on low and went back to my computer to get some more work done. I had an explosion of butternut squash!
Kath’s quote: “The secret of success is honesty and fair dealing. If you can fake those, you’ve got it made.”-Groucho Marx