Tuesday, November 30, 2010

Muffin Tin Monday

There was no theme this week for Muffin Tin Monday so we finished up some leftovers. IMG_6212

Emily enjoyed the Butternut Squash soup we made for Thanksgiving.

IMG_6210  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.

2 comments:

JDaniel4's Mom said...

The soup sounds wonderful!

Melissa said...

Butternut squash soup~my favorite! :o)

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