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
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I can't wait to try this one. I was going to make it this week but couldn't find butternut squash at Wal-mart. Is that where you got your squash?
ReplyDeleteI had to go to Pleasant Grove WM to find one...downside of small town living. But, it was so worth the second trip in one day!
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