Numerous varieties of squash and pumpkins are planted in early spring and harvested in fall. Nothing says fall like carving a prized Jack O’ Lantern or enjoying a hearty fall recipe. Enjoy!
Basic Butternut Squash Soup
Serves 4
Ingredients:
1 – 2 pounds Butternut Squash
2 cups Chicken Broth
1 cup Milk
Pinch of Nutmeg
Optional:
Sour Cream
Pumpkin Seeds
Chopped Chives
Salt and Pepper
Instructions:
Spray a 13 x 9 x 2 inch glass baking dish with vegetable spray
Remove seeds from squash, cut squash in half and place” squash side” down into pan. Pierce the peel and bake for 45 minutes at 350 degrees or until tender.
Scoop squash into a food processor and discard peel. Add nutmeg, ½ cup chicken broth and puree until smooth. Transfer the mixture to a large sauce pan adding milk and remaining broth, simmer until hot and serve adding chosen garnishes. Additional items might include a green salad and corn bread or garlic toast to complete your meal.
Cheers
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