I’m wearing a sweater. My new Uggs are getting major mileage already. And last night, I think I slept in a sweatshirt (well, I feel asleep with it on. Who knows what time I peeled it off).
With cold weather dangling its cute little self right over our heads, I’d say it’s high time to make some soup. This week I ventured into butternut squash. Here’s a simple puree that will leave you feeling toasty and satisfied.
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes vegetable bouillon (low salt)
1 (8 ounce) package low fat cream cheese
Salt to taste
Powdered ginger to taste
In a saucepan, sauté onions in margarine until they’re tender and turning golden. (Don’t let them get brown). Add the squash, water and bouillon. Bring to boil; cook about 20 minutes or until the squash is tender.
Puree the squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Add salt and ginger to taste. Do not allow to boil.
Wednesday, October 22, 2008
Butternut Squash Soup
Labels: Recipes
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