Saturday, November 12, 2005

Been asked to post my butternut squash soup recipe, so here it is in one form. I've experimented with it and depending on whether I want something quick and healthy for lunches or something a bit richer and fancier for parties, I change the recipe accordingly.

For a quick healthy soup:

saute one leek or a medium yellow onion in about 2 tblspoons butter and a bit of olive oil
add minced garlic to taste (one or two cloves)
add one peeled and cubed butternut squash (use a vegetable peeler for best results or purchase the already peeled and packaged version at the grocery
salt and freshly ground pepper to taste
two teaspoons ground sage or fresh sage from your garden
1 cubed apple( skin on for fibre)
let saute for about 10 minutes and then add chicken or vegetable broth to just cover the vegetables. Simmer until tender, about 20 minutes.

Take off heat and let cool before transferring to blender. Blend until smooth and return to pot
heat and serve.

If you want something a bit richer for parties, ditch the apple and add 1 cup carrots, cook and blend. After returning to pot, add 1 cup parmesan cheese heat, pour into bowls and swirl in a dollop of sour cream or creme fraiche. Top with fried sage leaves (dredge leaves in flour and fry in vegetable oil until crisp)


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