Golden Winter Butternut Squash Soup
2 C of butternut squash, peel and cut into cubes
2 C of potato, pell and cut into large cubes
2 Tbsp butter
Put the butter in soup pot and add potato and squash. Heat on Med heat and saute about 5 min.
Add;
1 1/2 C sliced leeks (they will dissolve you won't ever see them!)
1/2 tsp fresh ground pepper
Good Dash of white pepper
4 C. chicken broth or 4 C water and 2 chicken bouillion cubes
Cover and simmer for about 25 min until all is mushy!
Remove from heat...let stand about 5 min then use a HAND WAND blender and mash it all up til smooth.
If you don't have a hand blender you can put in your blender..by 1/2 at a time..leave off the hole in the lid cos it is hot!!
When smooth, throw in a dash of white pepper again and a little more coarse black pepper..
AND 1 C. 1/2 an d1/2 OR 1 C evaporated milk
Stir till well blended.
EAT.. store in covered container for up to 7 days. Will be really thick, but as it heats it thins back out.
YUMMY with a crusty buttered bread!
2 C of butternut squash, peel and cut into cubes
2 C of potato, pell and cut into large cubes
2 Tbsp butter
Put the butter in soup pot and add potato and squash. Heat on Med heat and saute about 5 min.
Add;
1 1/2 C sliced leeks (they will dissolve you won't ever see them!)
1/2 tsp fresh ground pepper
Good Dash of white pepper
4 C. chicken broth or 4 C water and 2 chicken bouillion cubes
Cover and simmer for about 25 min until all is mushy!
Remove from heat...let stand about 5 min then use a HAND WAND blender and mash it all up til smooth.
If you don't have a hand blender you can put in your blender..by 1/2 at a time..leave off the hole in the lid cos it is hot!!
When smooth, throw in a dash of white pepper again and a little more coarse black pepper..
AND 1 C. 1/2 an d1/2 OR 1 C evaporated milk
Stir till well blended.
EAT.. store in covered container for up to 7 days. Will be really thick, but as it heats it thins back out.
YUMMY with a crusty buttered bread!