Thursday, October 2, 2008

Creamy Squash Soup



Dear Paula Dean,

Thank you for creating and sharing this amazing recipe for squash soup. It is surprisingly healthy compared to your other creations that I am familiar with. My original plan was to make a lot of soup to freeze for me to eat while being stuck inside in my pj's all day long during the winter months. Those months are long and cold and depressing for me and now, thanks to this awesome recipe, I no longer have any soup to eat, for I have devoured it all before even getting it to the freezer. It was so creamy and flavorful and I am sure I got at least 2 of my veggie servings for the day while eating it. This recipe will forever stay in my recipe box and I will look forward to making it every year when my good friend and neighbor gets an overload of squash in her garden. (thank you SO much, Steph!)

Thanks again,

Squash Soup Forever



Creamy Squash Soup

2 pounds squash, halved, peeled, seeded, and cut into 1 inch pieces
1 1/2 C diced onion
1 1/2 C carrots, peeled and diced
3 cans chicken broth
1/2 tsp salt
2 T butter
1/2 C light or heavy cream (this could be omitted and it still tastes amazing)

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup.

Paula's recipe suggests serving with sour cream, but I was scared to ruin it with that. Instead, I drizzled a little more cream and sprinkled some crushed toasted walnuts.




COMING TO MY BLOG NEXT WEEK: It's brownie week with a new delicious brownie recipe each day and a give-away to celebrate all those calories! Here's a preview...don't miss it!