You know that feeling, when you've been outside shovelling snow, or playing with the kids, or ice fishing on the lake? Perhaps thats just our lifestyle...but even if you're just going from your car to your home, its still nice to come in from the cold and enjoy a nice steaming bowl of soup. Even better when you've grown the vegetables yourself!!!
We tried growing butternut squash this year, and I will admit that I am still waiting for the taste of squash to grow on me. I figured, why not? Grow them and the recipe hunt will begin. I will not spend money at the grocery store on items that I have no idea whether I or the family will like them. There is something widly emancipating about growing something...and if you don't like it...it just goes right back into the compost bin! WIN WIN!
|Butternut Squash soup with home made biscuits|
|close up on soup with cracked black pepper|
Butternut Squash Soup
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
- Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
That was the original recipe I used...from allrecipes.com but I'm a sucker for a rich soup, so I swirl in heavy cream just prior to serving. You can also add some cinnamon to taste.
Amount Per Serving Calories: 305 | Total Fat: 6.8g | Cholesterol: 21mg
Servings Per Recipe: 4
Amount Per Serving
Amount Per Serving
- Total Fat: 6.8g
- Cholesterol: 21mg
- Sodium: 1248mg
- Total Carbs: 59.7g
- Dietary Fiber: 9.5g
- Protein: 6.9g
|while Owen loves the biscuits...he's still not a huge fan of the soup|