~Tasty Tuesday~

This recipe is compliments from a dear friend who is an amazing cook!  I tried it last night and not only is it super easy but it tastes divine and it is relatively healthy!  


Harvest Butternut Squash Soup
1 Lg Butternut Squash, peeled, seeded & cubed (2 inch cubes)
2 Lg Potatoes, peeled & cubed (2 inch cubes)
2 tsp Salt
1 Red Onion, coarsely chopped
1-2 tsp Cayenne Pepper
4 Tbs Butter
Sour Cream (to garnish) 

Place the squash, potatoes & salt in a large stockpot & cover with water.  Bring to a boil over high heat.  Cook until both the squash & potatoes are soft when pierced with a fork, about 20-25 minutes.  While the squash is cooking, saute the onion in butter.  Add cayenne pepper to onion.  
Place squash, potatoes & onion in your blender with enough of the squash cooking liquid (from stockpot) to liquify.  Soup will be thick but pourable.  Serve in bowls with a dollop of sour cream.
The cayenne pepper adds an unusual but very delicious twist to the squash.  Perfect for a fall night.  I served mine with a hearty wheat french bread warmed in the oven.  It was fall in a bowl!  Hope you enjoy!

Rachel