December 19, 2011

Butternut Squash Soup

Can I just tell you that while I was making this I thought it was going to turn out absolutely disgusting. I was SO pleasantly surprised! I doubled it and made 2 extra freezer meals of it. AND we have eaten them all and I am making more to freeze and eat this week. We LOVE it!

My kids snarf it too. That is a big deal! It is an awesome substitute for tomato soup on those cold days. It has that creaminess and that hearty goodness that just fills you up with warm fuzzy's!

2 lbs butternut squash, peeled, seeded and cubed (just use a peeler and go at it like a potato)
4 cloves garlic, peeled and quartered
3 1/2 cups chicken broth (low sodium of course)
2 slices stale wheat bread, cut in to pieces
1/4 tsp pepper
1 tsp dried basil

Directions: simmer the first three ingredients for about 20 minutes or until the squash is tender. Add bread, pepper and basil. Simmer 2-3 minutes longer. Puree in a blender until smooth. Put in a prettier bowl than mine and EAT IT UP!


jenjamin said...

HA! I found you. Abby Cannon was telling me about your food blog. So glad you had it posted in FB. I keep one too... every now and then.
Ill be definitely checking in on this one!

kristinann said...

So excited about these recipes! They look so good and easy! Exactly what I need! Thanks for sharing!