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!

2 comments:

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. www.jensyummyfun.com
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!