I love all of the festivities of Christmas, gatherings, lunches & parties but they go by way too fast….it’s almost Christmas!!
I made a few gift items like this cute bulky hat & neckwarmer for my li’l niece – she has a massive head of beautiful curls… I was thrilled it all fit in the hat!
On this first very wet (torrential rain, all day) day of Winter, I made it home and made this simple, hearty soup.
Butternut Squash soup: It’s Gluten-free and Vegan. It’s simple and easy to make.
1 1/2 bags of frozen Butternut Squash ( I used 6 oz bag of the cubes and 1 bag, 12 oz, of spirals) added it to 4.5 cups of water in saucepan add spices (below) and simmer for an hour.
The soup thickened nicely. One could always add a medium diced white/sweet potato and carrots too, if you like.
1 t Badia Sazon (can be found in the Latin food aisle). Badia brand does not contain MSG…other brands may.
1/2 t of Granulated garlic powder
1/2 t Salt
1 large Bayleaf
1/2 t Tumeric
1/3 t Black Pepper
Give it a try…enjoy!!
I love Butternut Squash! They are plentiful around here this time of year. I bought a medium-sized BN squash at the farmer’s market this week and the cooler temps are begging for warm soup – mmm
So today, inspired by a recipe on the Food Network web site I decided to go for it. Of course I added a little something more 😉 I wanted a recipe that did not call for milk or cream – I’m not a fan of either. So, this was my first time making it and OMG, it’s really so easy!! Not sure why I thought it was such a difficult thing to make…it is after all just soup!
Butternut Squash soup –
1 (2 to 3 pound) butternut squash, peeled and seeded
2 t olive oil (their recipe called for butter – I love olive oil!)
1 medium onion, chopped
*1/2 red pepper, chopped – *my addition. Next time I’ll also add a few cloves of fresh roasted garlic.
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1/2-inch chunks. In large pot melt butter. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 30 minutes. Remove squash chunks with slotted spoon and place in a blender/food processor and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Now, back to Crochet…