Hello friends! Hope you all had a great weekend. Mine went a little too quickly and wasn't all that productive, but I got some much needed downtime, which was nice. I mentioned in my last post that I would share a recipe for the soup that I made to go with my bread, so here it is! I think that squash is quickly becoming one of my go-to foods. It's so yummy and super easy to incorporate into meals. When I made this soup it was already 9:30pm (woops) and I was looking for something easy that I could make with what I had on hand. I looked around at a few different recipes and then threw together my own simplified version...and amazingly it turned out great! Depending on how much you eat this recipe makes enough for 1-2 servings.
1 tablespoon butter
Half an onion
1 clove of garlic
Half a butternut squash, cut into small cubes
3/4 cup stock (vegetable or chicken - whatever you prefer. I used bouillon cubes to make mine)
1 cup milk or half and half (I used 2 percent milk)
1/8 teaspoon cinnamon
1/4 teaspoon cayenne pepper (less if you don't like it too spicy)
1/4 teaspoon dried sage
Salt and pepper to season
Heat the butter over medium heat in a saucepan. Add the chopped onion and garlic. Cook for around 5 minutes. Add the spices and sage, stir for a minute or so. Add the squash, stock, milk/half and half and a cup of water. Let simmer for 15-20 minutes or until the squash is soft. Put in a blender and puree until smooth. I prefer a thick soup, but if it's too thick add a little more water as you blend. Season with salt and pepper, and maybe a squirt of lemon juice. Eat up!