There was no theme this week for Muffin Tin Monday so we finished up some leftovers.
Emily enjoyed the Butternut Squash soup we made for Thanksgiving.
Top Row: Grapes, Ranch dressing, Cucumbers
Bottom Row: Artichoke dip on crackers and Butternut Squash soup
Butternut Squash Soup
- 1 medium butternut squash, peeled, seeded and chopped
- 2 tart green apples, peeled, cored and chopped
- 1 medium onion, chopped
- 1/4 tsp dried rosemary
- 1/4 tsp marjoram
- 6 cups chicken broth
- 2 slices stale bread
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup heavy cream
In a large pot over medium high heat, simmer all ingredients except the cream, covered for 45 minutes. Puree in a blender or food processor, 2 cups at a time. Return puree to pot. Stir in cream and heat to just below boiling.
You can make ahead and freeze without adding cream.