Friday, September 28, 2012

Kitchen Endeavors

Meggar asked for my famous Curried Butternut Squash Soup, plus Dorito had a friend coming over for lunch. So I made a big batch in my "new" tall stockpot with my "new" hand-held blender (thanks to Angela's garage sale).
Curried Butternut Squash Soup
3 c. chicken broth
1 lb. butternut squash, peeled and cubed
2 T. butter
1/2 c. onion, chopped
1 T. curry powder
1 t. rosemary, fresh, chopped
1 T. flour
1/2 c. half-and-half
salt and pepper
Boil chicken broth, and add squash to simmer until tender (about 15 minutes). Meanwhile, sauté onions in butter. Add spices and flour and warm thoroughly. Add to soup pot. Cook until thickened. Use hand blender to purée or blend small batches of soup in food processor (caution needed with hot soup). Return to pot and reheat. Add half-and -half and salt and pepper to taste. Freezes well for your favorite college student.


Lesa said...

We're having an especially dank and rainy day here in the Big Woods. This soup fits the bill for lunch to warm us up! Thanks for the recipe and we'll be sure to report back on our new recipe lunch complete with grilled sandwiches.

Lesa said...

It's fabulous...even if there's one who still hasn't warmed up to it yet. She's having a canned version of something...the three of us are enjoying it. Again! One of our favorites now.