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Butternut Squash Soup

As much as I enjoy all things voice over, sometimes I need to be creative in a different space, like the kitchen. Plus, I can eat and share my creations!

One of my favorite foods is soup. Along with macaroni and cheese, peanut butter cookies, apple crisp, and oatmeal, it makes my Top Five list of comfort foods. While it does take a bit of time in preparation, it doesn't require any special culinary skills A food processor is helpful if you want to make a puree or smooth soup, but if you leave it in it's chunky stage, it tastes just as yummy.

Here is the recipe I use for butternut squash soup.

Gather together the following ingredients:

6-8 cups of chicken broth or water

6 tablespoons butter (salted if using water; unsalted if using chicken broth)

1 white or yellow onion

3-4 cloves of garlic

1 medium size butternut squash

I head of cauliflower

1 large russet potato

A few sprigs of fresh rosemary


Sour cream or shredded cheese

Bread or crackers

Preheat oven to 375 degrees.

Peel the butternut squash. Cut into small cubes.

Wash the cauliflower. Cut into small pieces.

Peel and dice the potato.

Place into a shallow baking dish with 2 tablespoons of butter.

Rinse the rosemary springs. Place on top.

Cover with a lid or foil. Bake for 20-25 minutes.

Melt the remaining butter in a large pot over medium heat.

Dice the onion and garlic. Add 4 tablespoons of butter. Cook over medium high heat, stirring frequently until the onions look transparent, about 7-10 minutes.

Add the liquid. Bring to a boil.

Remove the squash, cauliflower and potato mixture from the oven. Discard the rosemary sprigs.

Slowly add the mixture to the pot.

Bring to a second boil. Cook over medium heat, stirring to incorporate ingredients.

Remove from heat. Let cool about 5 minutes.

If using a food processor, strain the liquid into a bowl or using a slotted spoon, transfer the solid ingredients into the processor bowl. Whir until smooth. May need to do this in small batches.

Over medium heat, pour the liquid and mixture back into the pot, stirring to incorporate ingredients.

Add a dollop of sour cream or a sprinkling of shredded cheese, if desired.

Serve with bread or crackers.



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