• D885bd8ef917d2946e97c10774fbbb7c

Susan’S (Meem) Butternut Squash Soup

October is our nesting season. Good food, chunky sweaters, and gatherings. This is my favorite fall soup to make. Season to your desire. We like things with a little kick. Enjoy, Oh so yummy!

Prep
Cook
Serves 5people
Ingredients
2
Butternut Squash (makes about 6 cups)
1/2
white onion
1/2
cube of butter
2
cans of chicken broth (or veggie)
1/4
tsp cayenne pepper (to taste)
1
pinch of curry powder
1
package of crème cheese
Directions
1.
Prepare Squash for Baking
2.
Cut in half long ways, scoop out seeds discard.
3.
Salt pepper olive oil on both sides
4.
Line baking tray or cookie sheet with parchment or foil
5.
Cook 30 min at 350 flip over 30min. Finish baking.
6.
Let cool a bit. Scoop out from skin when easy to handle
7.
In Skillet
8.
Add ½ diced onion, ½ cube butter, 1 can of chicken broth to start or
9.
veggie broth)
10.
Add squash to skillet
11.
Add cayenne, curry. Add other can of broth.
12.
Sauté in skillet, combine well.
13.
In blender
14.
Puree in batches, place squash in blender, adding chunks of crème cheese.
15.
Be careful when blending hot, cover with towel to let heat escape.
16.
I prefer a rustic blend. Heat again of needed.
17.
Garnish with chives
18.
For all those vegans, just leave out the crème cheese, and butter,
19.
Just as good.

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