I promise that I wasn’t eating the fountain cord… um, I’m not sure why it isn’t working any more…
More Monday Bunday at
- A Houseful of Rabbits
- Andrew Bun
- Archi
- The Blog of Pratt
- Captain Rupert
- Fresh Parsley
- Fury & Frost
- Gretchen Bun
- Gus & Betsy
- Lola
- Marigold Mind
- Mrs. Sniffles
- Sammy
- Tidbit
DKM Nosh - Savory Butternut Squash Soup | If you want a sweet soup - click here
- One Butternut Squash roasted (2 cups of flesh)
- 4 cups of veggie stock
- 2oz. Whiskey, brandy or sherry (optional)
- Thyme and ginger or Herbs of your choice (sage is very good!)
- Salt and Pepper to taste
- Wee bit of olive oil
Roast the squash in a 450 oven. Use your wee bit of oil and rub the flesh of the squash;salt and pepper. It will take from 20-40 minutes depending on the size of the squash.
Once the squash is cool to the touch, scoop out the flesh and dump in a pot with stock, thyme and ginger (I used shaved fresh ginger - it adds a nice bite to the soup). Simmer for 10-15 minutes.
Blend with a stick blender until smooth, then add whiskey and taste for salt and pepper - simmer 10 more min. Serve with a dollop of yogurt or sour cream.
Enjoy
