Monday, September 27, 2010

9/27 Butternut Squash Soup and Salad

Butternut Squash Soup
1 butternut squash, peeled and cubed
1/2 cup cream
1 tablespoon fresh ginger, chopped
Spices (rosemary, cinnamon, nutmeg, etc.)

Heat the butternut squash, cream, and ginger in a large pot on medium heat, covered, until squash is soft (probably 30-60 minutes, depending on your stove). Add spices and blend with an immersion blender (or regular blender) until smooth. I like to make extra to put into Glad containers and freeze for later. Also, feel free to add other types of squash, pumpkin, sweet potato, and any other spices and herbs.

Also with tomato and walnut salad with cranberries, goat cheese, and balsamic vinaigrette

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