A light cool crisp breeze in the air,
leaves changing colors, pumpkins
lining the porches..... It's FALL!
Fall time blesses us all with a
new bounty of veggies~ Squash.
I am finding out just how many
new recipes I can come up with
using all the different varieties.
This is a very simple soup
that is bursting with flavor.
Give it a try and see.
Butternut Squash Soup
3 TBSP. Olive Oil
1 Medium White Onion~ diced
4 TBSP Garlic ~ minced
2-3 lbs. Butternut Squash~ peeled/diced
6 C. Chicken Broth~ (I use low sodium)
1 TBSP. Curry Powder
1/2 tsp. Salt
1 tsp. Cracked Black Pepper
In a large stock pot heat oil, onion
and garlic until tender. Add in remaining ingredients.
Bring to a boil, stirring occasionally until squash
is tender. (About 15 minutes) Remove from
heat. Puree ~ If you have an immersion blender
it will be a snap! If not, no worries.... you can use
a blender. Just make sure to only do a small
amount at a time due to the heat.
Simple huh? You can serve with a dollop
of sour cream & parmesan cheese if desired.
Happy Fall Y'all!