Fall
Butternut Soup
11/12/2007 21:16 Filed in: Food
Today I thought I'd share with you my recipe for
my Butternut Soup. This recipe is adapted from
The Sugar
Mill Hotel Cookbook. I purchased the
cookbook in the Virgin Islands while on a
bareboat
charter vacation. The recipe is
deceptively easy and yields a very yummy and
hearty soup. It can be served as an
appitizer or main course. It has become a
Thanksgiving tradition with our family for
over 15 years. The secret is the hot sauce.
It adds just a little kick to make it
interesting. I hope you enjoy it as much as
we do.
1/2 cup minced onion
2 tablespoons butter
1 14 oz. can chicken broth
3 cups cubed fresh butternut squash
1/2 teaspoon sugar
3/4 teaspoon ground nutmeg
salt
pepper
hot sauce to taste
fresh cream
Garnish
salted whipped cream
toasted pumpkin seeds or fresh parsley
In a stockpot:
Cook onion in butter until soft.
Add squash and chicken broth.
(The broth should just cover the squash)
Mix well and cook until the squash is very tender.
(Squash will easily crush with a fork)
Fill blender to 3/4 full.
Add cream to thin (approx. 1 to 3 oz.)
Season with sugar, nutmeg, salt, pepper, and Tabasco.
Whirl soup carefully in the blender, it may expand rapidly.
Serve and garnish.
Makes 4 hearty servings.
For an extra special treat make a soup tureen
out of a pumpkin and serve from the table.
Comes complete with it's own lid.
Bon Appétit!
1/2 cup minced onion
2 tablespoons butter
1 14 oz. can chicken broth
3 cups cubed fresh butternut squash
1/2 teaspoon sugar
3/4 teaspoon ground nutmeg
salt
pepper
hot sauce to taste
fresh cream
Garnish
salted whipped cream
toasted pumpkin seeds or fresh parsley
In a stockpot:
Cook onion in butter until soft.
Add squash and chicken broth.
(The broth should just cover the squash)
Mix well and cook until the squash is very tender.
(Squash will easily crush with a fork)
Fill blender to 3/4 full.
Add cream to thin (approx. 1 to 3 oz.)
Season with sugar, nutmeg, salt, pepper, and Tabasco.
Whirl soup carefully in the blender, it may expand rapidly.
Serve and garnish.
Makes 4 hearty servings.
For an extra special treat make a soup tureen
out of a pumpkin and serve from the table.
Comes complete with it's own lid.
Bon Appétit!
Scarecrow Football
11/06/2007 21:32 Filed in: Stuff
Saw this on the way home from the farm Sunday.
Talk about taking something to a whole new level.
I've added all the current images from the blog to an album page in the Photo Album.
I've added all the current images from the blog to an album page in the Photo Album.