Books by the old Leather Chair
- Snow In The Summer
- My Bible
- The Power of Silence
- What Comes Next and to Like It
- Encore Provence
- A Year in Provence
Wednesday, November 10, 2010
Butternut Squash Soup
Many recipes - old favorites, new favorites and some not tried as of yet - for more years then I want to post - this pile in a box is becoming unsettling. Sometimes I cannot find what I want and some of the recipes are becoming so stained I can hardly read them.
A loose leaf has been purchased with clear sheets that you can insert a sheet of paper. It may take two notebooks to hold these recipes.
So - my thought - years ago was to make a recipe book and give to each of my daughter's. It never happened and I just do not have the time! So this binder will have to do.
Whenever I see a small butternut squash it is usually purchased and put in my fruit bowl. One has been in the bowl for a number of weeks. Decided this morning to make soup. This is so good and healthy and good bread makes it even better.
I looked and looked for my old favorite recipe and finally found it. It is something to guide me as I never go totally by recipes.
This is what I made ----- keep in mind this is soup for today and tomorrow for "one"
If you make a larger portion then you need to use larger portions of everything.
Butternut squash - mine was medium in size - I cannot slice one that is real big I would rather buy 2 smaller if I wanted to make a larger portion of soup
I cut in sections - peel like you would a potato and remove seeds
Cook like you would if you were cooking potatoes. When fork can pierce the squash they are done.
Simmer a grated carrot and a stalk of celery
Saute 3/4 or 1 cup of onion, minced garlic (I had on hand) in a few tablespoons of butter
When all of this is done - I cool slightly and use my blender - to puree - would like an immersion blender :)
All of this in larger pan and an addition of my fresh sage, (frost did not get) sea salt and pepper.
Now I use half and half milk - one daughter uses chicken broth (I do not like it this way as I like a cream base)
I save the stock the vegetables have been simmering in and if I want the soup not so thick can add this or more cream or milk.
Taste good to me on this almost like Spring day.
Note - I may have posted this in the past and not put under my recipes. Trying to be more orderly since this is for my children and grandchildren :)