Friday, May 09, 2014

Meatless Friday - Butternut Squash Soup

I am so sorry I missed last week everyone! I was trying to regroup on vacation in Florida and there for I didn't post anything to my blog... I hope to make up for it with this great recipe for Butternut Squash Soup that I have been "famous" for and that many people enjoyed while dinning in my house... Yes, I will share my recipe with you ;-) But promise me that when I invite you over for dinner to our little house, you will pretend that you have never eaten it and you will be surprised by it's deliciousness ;-)

You will need:

1 whole butternut squash
1 medium onion
1/2 teaspoon salt
2 teaspoons thyme
5 tablespoons olive oil
1 cube of vegetable bouillon
2 cups water

Preheat oven to 450 degrees Fahrenheit. First you want to get your squash soft so you can blend it into a liquid soup. Peel and cube the squash (you can also buy already peeled and cubed squash) and put it into large bowl. Add cut up onion, salt, thyme, and olive oil. Mix together and spread it onto a cookie sheet. Bake for 30 minutes (ovens may vary).

While the squash is baking, pour 2 cups of water into medium pot and boil the bouillon till it dissolves. When the squash is done, put it into the pot and mix. I use hand mixer to blend all the ingredients, but you can use your regular blender as well. 

Watch for the consistency you like. We like the soup to be thicker but if you would like it more liquid, add some water.

Always start with less water because you can always add more but it is difficult to do it the other way ;-) It is ultimately my favorite soup! It is especially delicious in the Fall but we enjoy it even through the warmer months!

I am linking over at my friend Jen's blog with Fabulously Creative Friday!

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