Monday, October 23, 2006

Couldn't be easier Butternut Squash Soup

This soup is so yummy and so easy!

  • 2 large butternut squash, peeled and chopped (you can usually find the squash already peeled and cut up in the produce aisle)

  • 2 Granny Smith apples, peeled and chopped

  • 2 onions, chopped

  • 1 large can of chicken stock

  • salt and pepper

  • nutmeg

  • 1/2 cup heavy cream


Dump the squash, apples, and onions in a pot. Pour stock over it all. Cover and bring to a boil. Reduce heat and let simmer for about 20 minutes or until veggies are tender. Puree. Season with salt and pepper and a dash of nutmeg. Stir in heavy cream just before serving!

This goes well with crusty bread and a mug of spiked cider:

In a crock pot, add 4 tea bags of J. Crow's mulled cider spices to 1/2 gallon of fresh, local apple cider. Turn crock pot on low and let cook for 2-4 hours. Pour a shot of brandy in a mug, then fill with cider. Yum again.

1 Comments:

Anonymous Ben said...

Or two shots of brandy... ;)

WHat a great Fall meal, thanks, Stacy.

2:45 PM  

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