Skip to main content

Posts

Featured

Butternut Squash Soup

This is a recipe of my own creation during a week of winter cold.  I love making a pot of soup once a week and freezing half for a day when I'm too busy too cook.

Preheat oven to 375 degrees.
1 large butternut squash, peeled, seeded and chopped into chunks 1 large onion, diced 3 stalks celery, diced fine 1 carrot, peeled and chopped 1 granny smith apple, peeled and chopped 1/4 cup butter, melted 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper
1 32 oz. Kitchen Basics Chicken Stock 1 pint heavy cream 1/2 teaspoon Chinese Five Spice 1/2 teaspoon ground coriander 1/8 teaspoon nutmeg 1 teaspoon sugar 1/8 teaspoon cayenne pepper
In a small dish melt the butter in the microwave.  Add the olive oil and stir to combine. In a larger mixing bowl combine the squash, onion, celery, carrot, apple and butter mixture, salt and pepper.  Toss to coat all the vegetables.
Distribute the vegetable mixture in a dutch oven and cover.   Roast the vegetables for about 45 to 60 minutes until c…

Latest Posts

Chicken Pot Pie Soup

Keto Friendly Mini Pumpkin Cheesecakes

Passionfruit Curd

Raspberry Ice Cream

Ricotta Cheese

Lime Curd

Orzo and Spinach Salad with Orange Vinegarette

Asian Orange & Ginger Salad Dressing

Tortilla Soup

White Bean Chicken Chili