Monday, October 17, 2011

Squash Soup

1 large butternut squash - peeled and cubed
1/2 green pepper
1 large onion
garlic (I used garlic oil but minced garlic or dry garlic would work)
holiday seasoning (sage, italian seasonings, S&P)
1 cup water

I baked the above items in a Pampered Chef casserole dish covered with a cookie sheet to keep in the moisture at 350 for about 1 1/2 hours or until quite soft. (*the smell of garlic through the house was awesome! so I must have used quite a bit.)

baked squash cubes
1 can evaporated milk
2 cans water
3 tsp chicken boullion

Allow to cool, so you don't crack your food processor bowl or blender, for about 1/2 - 3/4 hour. Then process everything into a puree. Pour directly into a crock pot. It took 2 loads to process all of my squash without making a mess. In the bowl of the food processor, pour 1 can evaporated milk, 3 tsp chicken boullion powder and 2 cans of water * the reason I do this is to ensure I get all the spices and vegetable out of the bowl. Blend and then add to the crock pot. Stir well, cover and refrigerate.

Heat on low for the next day.
Serve with bread sticks or top with croutons.
Suggested to be topped with chives.

"Bon Appetit!"

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