Thursday, February 16, 2006

Warmth By Butternut

If you look at the recipe, you might think we were baking a pie. But it's soup! Yeah, very yummy, too. And with almost freezing weather around the Great Pacific Northwest, warm and cozy soups become a staple in our household- at least until Spring comes 'a knockin.
Butternut Squash Soup
Sweet Butternut Squash Soup

1 red onion, chopped
1 butternut squash,diced into chunks
3 carrots, peeled and chopped
1 apple, cored, peeled and chopped
2 garlic cloves, thinly sliced
4 cups chicken broth
1 tsp dried rosemary
1 Tbs butter
2 oz cream cheese
1 Tbs brown sugar
2 tsp cider vinegar
1 tsp salt, to taste
1/2 tsp pepper, to taste
1/4 tsp nutmeg

1. Combine all ingredients and place in crock pot. Cook for 7 hours on low.
2. Use slotted spoon and transfer veggies to a food process. Slowly incorporate liquid and puree until it reaches a desired consistency.
3. Discard the remaining juice, place the puree back into crock pot, and keep warm until it's time to grub.

Variation: You can always cook this stuff over a stove if you don't want to spend the time with a slow cooker, but I find it easy to prepare the ingredients the night before, and put it in to cook before leaving for work.
By the time I come home, it's only about 20 more minutes of work - and that's it.
Easy.

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