Sunday, November 23, 2008

Wicked-Good Food

Butternut Squash Soup
Four servings

1 medium sized butternut squash
1 quart chicken broth (I used home-made)
1 cup fat free half and half
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt ( varies due to salinity of broth-taste first)
1 apple, peeled and chopped
2 cloves garlic

Peel, slice and bake the squash, garlic and apple together until soft. Cool and puree in food processor or blender until velvety smooth. Remove from processor bowl and add to a saucepan with the broth, spices and cream. Reheat until hot but not boiling. This soup also freezes well, so you can double up the batch and save some for another frozen Sunday just like the one you have today.

I found the soup comes out MUCH better if you listen to WUMB Folk radio whilst cooking. A happy chef makes for a happy soup!