Bucolic Living: Butternut Squash Soup

Don't you think it's about time that we create a Family Cookbook? Well, I DO! I've spent some time researching trying to come up with the easiest (free) way to get it going, and I believe this is it. Please post any of your favorite recipes, also any tips -- cooking, household, beauty, whatever -- and any inspirational thoughts (whether your own, or someone else's.) I would LOVE to have pictures to include as well. You could take pictures of the dishes/recipes you are submitting, or even just great pictures (or even below average pictures) of you and your family!

Please label each post with an appropriate label (i.e., salad, dessert, vegetarian, household tip, inspiration, etc.) Go ahead and add labels as needed; and it's ok to have more than one label per recipe/post.

My plan is to take what we assemble here, and put it into book form. I would love to have it ready for our Thanksgiving Extravaganza!

Thursday, October 27, 2011

Butternut Squash Soup

1 Tbs. Butter
1/2 onion Chopped
Melt butter and cook onion in butter for about 8-10 minutes on low heat then add to rest of ingredients listed below.

4 C. Swanson Chicken Broth
2 Lbs. Diced butternut squash (I just bought the pre-packaged stuff at Costco).
2 peeled and cored apples
1 C. carrots (I thought it was too many though, I would only do 1/2 cup)
1 tsp. salt
dash pepper
1 Tbs Brown sugar
1 tsp. sugar
1 tsp nutmeg
1 tsp cinnamon (I didn't add this at first, but it made it SO yummy!)
Cook all together until for about 45-60 minutes. Then I used my cusinart hand stick blender to blend it all in together.

Before serving add about 1 c. milk to make creamy.