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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.

#harveyhealing #houstonstrong

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!!!).


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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