As I mentioned Sunday, I love autumn…tonight I made Butternut Squash Soup and lit up my harvest spice candle. The perfect fall evening.
I know I’ve mentioned this soup recipe many times, including in one of my book club posts, but you really should try it. Simple ingredients that work together very nicely, and super easy to make. When I’m feeling lazy or strapped for time, I’ll peel the squash, chop into small cubes and microwave it…usually done in about 6 minutes. MUCH faster but the depth of flavor probably isn’t the same as grilling.
Happy Fall!
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
That sounds great! I’m going to have to try it! Yummy.
Comment by come clean — September 19, 2007 @ 12:36 pm
Looks perfectly creamy
Comment by Gooip — September 19, 2007 @ 12:38 pm
it is - and there isn’t even any cream to feel guilty about!
Comment by Jane Maynard — September 19, 2007 @ 12:45 pm
Jane, my cooking group did soup last week. All the recipes are in the cooking club link on the sidebar of my blog if you wanted to try any of them. They were all amazing.
Comment by Jenny — September 19, 2007 @ 10:51 pm
I will check those out…thanks, jenny!
Comment by Jane Maynard — September 20, 2007 @ 9:48 am
Can’t wait to try this one! I’m in need of a healthy “fall” fix!
Comment by Barbara — October 1, 2007 @ 3:20 pm
here’s another butternut squash soup recipe from my good friend natalee:
Curried Squash and Chicken Soup (this recipe is only 2 servings so you may want to double/triple it)
1 10-ounce package frozen pureed winter squash
1/2 cup coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw)
1 6-ounce bag baby spinach
2 kaffir lime leaves (or 2 T lime juice)
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste
1/4 teaspoon salt
My favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better. HAPPY FALL!!!
Comment by Jane Maynard — September 20, 2008 @ 5:10 pm