Monday, April 6, 2009


Today was an odd one weather wise. We had rain, then snow and then sleet - all after a beautiful warm weekend. Oh well, at least it waited until the work week to turn cold again.

It is the end of the season for butternut squash, but here's a great recipe for some fabulous soup. It is one of my favorites and it's full of nutrients.

by: Catherine Bass

1 butternut squash
1 large can sweet potatoes
4-5 shallots
1-2 cloves garlic (to taste)
1 carrot, peeled
1 box of chicken broth
Black pepper
Cayenne/red pepper
milk or (half & half)

Cut butternut squash in half, scoop out seeds and discard. Rub both halves with olive oil, salt and pepper each half. Bake in oven 400 degrees for 1 hour or until fork tender. Remove and let cool so they can be handled.
Rough chop 4-5 shallots (or 1 onion), 2-3 cloves garlic, and one peeled carrot. Saute in olive oil until somewhat tender (10 minutes). Place mixture into a food processor, add 1 cup of chicken broth and puree. Place puree back into saucepan.
Scoop out the pulp of the squash and place in food processor with 1-2 cups of chicken broth. Start with 1 cup and then add the second cup as needed to make the mixture smooth. Once totally smooth, place this in the saucepan.
Place one large can of sweet potatoes (drain off any liquid) into the food processor, use the same process with chicken broth to make smooth puree. Add to saucepan.Stir in ½-1 tablespoon of salt, depending on quantity of sweet potato and butternut squash. Add several big shakes (1/2 Tablespoon maybe) of cayenne/red pepper. Stir in ¼ - ½ cup of milk (depending on quantity) and bring whole mixture to a boil. Stir frequently. You can change consistency with additional chicken broth. Reduce to low heat until ready to serve.


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