Sunday, March 30, 2014

Southwest Butternut Squash Soup

Piano this morning and now a quiet afternoon playing with new toys and getting the house in order for the week ahead.

I have simmering on the stove a rare recipe that I have made more than once.  Making this for my Dad for lunch for the week.  If you like spicy you must try this - it is excellent!

Southwest Butternut Squash Soup
4 cups butternut squash, cooked and mashed
1/2 cup brown sugar, packed
1 jalapeno pepper, diced and seeds removed
1 stalk celery, finely diced
1/2 onion, finely diced
1 t. oil
salt and pepper to taste
2 c. chicken broth
12-oz can evaporated milk
ground cumin to taste (I left this out)

Mix squash with brown sugar, set aside.
In a soup pot over medium heat, saute jalapeno pepper, celery and onion in oil until tender.
Add salt, pepper, broth and squash mixture.
Using an immersion blender, puree mixture until smooth, or puree in small batches in a blender and return to pot.
Stir in milk and cumin; cover and simmer about 15 minutes.
Cook, uncovered, for an additional 15 minutes, stirring occasionally, until soup thickens slightly.
Serves 6.

Looking forward to going out for an early dinner to a local place called The Tap House with my little loves and then relaxing at home. :)

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