Butternut Squash Soup II
i never write reviews, so this means a lot coming from me.
i am a VERY picky eater, and i usually don't mind making full-fat recipes. this recipe is SO GOOD on its own that you don't even need the butter in the first place. i've made it several times, and here is how i do so:
i roughly cut up all the veggies (and throw an apple in there if i have one), saute them with a drizzle of EVOO for five minutes, pour a little chicken broth over the whole thing, and let it simmer just until the veggies are soft. then i get my hand blender (the kind with a wand--a lifesaver), and blend that stew up.
it's so delicious and healthy. i roughly follow the recipe now. it's pretty hard to mess up!
another tip: i get the pre-cubed butternut squash from trader joe's. i don't need to cut my own, and i just throw the whole bag in there.
2 users found this review helpful
Nov. 17, 2011