Butternut Squash Soup Revisited
"I'm so glad that I live in a world where there are Octobers." ~ L.M. Montgomery
Just returned from Houston to watch my Yankees lose the ALCS in Game 7.
The people of Houston were lovely. . . just lovely.
Even before they were winning, they smiled apologetically and not antagonistically at my Yankees hat and t-shirt.
And as we filed out, the entire city chanting up and down every street, Emily pointed out hazard cones, cracks in pavements, buildings that were still not opened - all thanks to Hurricane Harvey.
Houston should win it this year.
But my heart smiled to arrive at BNA and have fall welcome me home.
Tired of staring at this butternut squash on my counter, I came up with the below.
The other recipe has far too much cream for what I was craving tonight.
1 butternut squash, peeled, cubed
1 carrot, cubed
1 medium onion, large dice
2 cloves garlic minced
2 cups chicken broth
1 cup 2% milk
1 tsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp nutmeg
1 pinch fennel seed
2 T olive oil
~ Sautéed butternut squash and carrots on HIGH in olive oil for 7 minutes.
~ Once they started sweating, added salt and brown sugar.
~ Added onions and put heat to medium for 5 more minutes.
~ Added garlic, broth, milk, pepper, cayenne, nutmeg, and fennel seed.
~ Simmered for 10 minutes to let meld and vegetable totally cook through.
~ Blended in Vitamix.
~ Garnished with chives (from my garden!!!).