The other day I was waiting for David to grab something at the grocery store and was standing by a big display of butternut squash that was reasonably priced. I couldn't resist. It was time for project soup.
Now I had never handled one of these butternut squashes before, so I had no idea what to do with it. I ended up, after struggling needlessly for about ten minutes, googling a tutorial. Here you go.
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*I got my inspiration for this from Paula Deen
Ingredients:
1/2 teaspoon salt
1 tsp cinnamon
2 tablespoon light butter
3 cans chicken broth
2 carrots, peeled and diced
1 small onion, diced
2 lb Butternut Squash, halved, peeled and seeded; cut into 1-inch chunks
1/2 cup of Half and Half
Place squash in saucepan along with carrots, onions, and broth then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the half and half so not to curdle the cream; add to soup. Stir in cinnamon. Serve in a bowl with sour cream.
This was so good, and so much like the soup I love at ABC. I was really pleased with my soup making endeavor - hubby liked it too. Sometimes when I turn into a mad scientist in the kitchen, the results are worth it.
I hope everyone is enjoying everything this fall season has to offer!
God Bless!
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