Laughing every moment of the way!(at least most of the time)
Thursday, December 4, 2008
Butternut Squash Soup with Cream
Ingredients: 1/3 cup heavy cream Salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 1 yellow onion, chopped 2 cups unsalted chicken stock, warmed, plus more as needed 1 jar (17 oz.) butternut squash puree Freshly grated nutmeg, to taste
Directions: In a soup pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Season with salt, pepper and nutmeg. Add the heavy cream before serving and allow to heat through. Ladle the soup into warmed bowls. Serves 4.
I describe myself as an innovative private piano teacher located in northern CA. I've been teaching beginning, intermediate and advanced students for nearly ten years. I love to employ the use of multimedia to inspire and encourage students' success. In my spare time... I'm a certified rescue scuba diver, photographer, artist, writer, mother of two, a wanna-be Martha Stewart kind of know-it-all. I love to travel. I find joy and love in family & friends! My favorite place to be is at home and diving in the ocean!