Branson is off for work tonight, and I'm hangry hungry. So since the sweet lady I work for has given me a butternut squash, I was only too tempted to make a batch of soup. Let me tell ya, it did not disappoint! I used this recipe as my base, but I added my own touches to it. To be honest, I've never used the squash to make soup before. There most be something in the air because I've caught a soup-making bug. Last month I made homemade tomato basil soup, and I crave it constantly!
Ingredients:
1 large butternut squash, peeled and diced
3 tbsp chicken bouillon
1 medium onion, diced
2 tbsp garlic salt (I didn't have garlic salt, so I used garlic powder.)
2 tsp cayenne pepper (instead of paprika)
2 large carrots, peeled and diced
1 large granny smith apple, peeled and cut into slices
2 tsp ground ginger
Directions:
1. Peel your squash and chop into slices, and then into chucks roughly an inch big.
2. Add the pieces to a large pot.
3. Roughly dice the onion and carrots. Then dice up your apple. Combine these ingredients into the pot with the squash.
4. Add lots of water, making sure that it covers all of the ingredients, and then add a little bit more.
5. Add the garlic powder, cayenne pepper, and ginger. Cook until it reaches a boiling point, then reduce the heat and cook for 30-35 minutes.
6. Allow to cool.
7. Using a regular blender, or whatever else you prefer, blend portions of the soup until liquefied. I blended my soup in small amounts, only filling the blender about half full, and then repeating until all the soup was done. Garnish how you'd like, and serve!
Today I'm grateful for the cooler weather.
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