Just had to share with you what I made for supper tonight.
While at the grocery store Wednesday the Butternut Squash looked so very good. So I bought one...a small one about 3-4 lbs.
Today, I pricked the skin of the squash and put it in the microwave for 5 mins. at a time. I use this method since I have Rheumatoid and can no longer wheddle a big knife to cut squash etc. You can cook the squash in the microwave on a dish until soft. Then all you have to do is slit the squash down the middle scoop out the seeds, then scoop out the delicious meat of the squash.
I add the readied squash after it is cooked into a large pot. You will get approx. 4-6 cups of the cooked squash.
To this add approx. 1 1/2 - 2 C. chicken stock , 1 C. Half & Half, 1/2 stick of real butter cut up, 1 teasp. white pepper, 1-2 teasp. sea salt, 1/4 teasp. nutmeg, 2 teasp. curry powder.
Bring this to a bowl all the time mashing with masher and stirring. After this is hot, add to a food processor or blender and blend on puree till smooth.
Rewarm a bit in pot, dish up and you can add a dollap of sour cream, whipped cream with minced chives.
If you don't want to add the last that is ok because the soup is so ooooo oh oh good and creamy ! And oh so good for your body. God's bounty straight to you.
ENJOY!
Susan
Again, here are the ingredients
3-4 lbs Butternut Squash , 2 C. chicken stock, 1 C. Half & Half , 1/2 stick real butter chunked, 2 teasp. sea salt, 1 teasp. white pepper, 1/4 teasp. nutmeg, 2 teasp. curry powder.
