I Heart Cooking Clubs
Butternut squash is one of the few foods my husband does not like to eat so on his recent business trip I invited his best friend over (he eats everything) for a dinner of butternut squash soup.
The recipe calls for one pound of butternut squash, I went the easy route and bought pre-cut. It is a vegan recipe with water for the broth. I was hesitant about the flavor since I usually make soup with chicken broth but we did not miss it. The flavor comes from all the wonderful vegetables: celery, carrots, squash and onion. The richness comes from the waxy potatoes. The whole soup is blended until smooth. I served the soup with Ruth’s additions of olive oil, balsamic vinegar and diced apple. This was a hit with us and deemed a make again recipe.
Butternut Squash Soup page 32 or Ruth’s Website.
One Comment Add yours
I've had my eye on this one. I like the addition of the potato to make this heartier, but it's the addition of the apple on top that really draws me in. It's so pretty!