Wednesday, October 12, 2016

{soups-salads-and-salad-dressings} Pureed Butternut Squash Soup


More recipes from my new Taste of Home Fall Recipes Magazine.  I am such a soup fanatic.  I’ve made four or five big pots in the last 6 weeks, (LOL Maybe because I could only use my kitchen on weekends?)

Pureed Butternut Squash Soup

For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn’t the easiest thing to cut into, so I buy mine pre-chopped. —Christen Chalmers, Houston, Texas

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 2 servings


·                                 1 teaspoon butter

·                                 1 teaspoon olive oil

·                                 1/4 cup chopped onion

·                                 1/4 cup chopped carrot

·                                 1 garlic clove, minced

·                                 1-1/2 cups cubed peeled butternut squash

·                                 1-1/2 cups chicken stock

·                                 1/4 teaspoon dried sage leaves

·                                 1/4 teaspoon salt

·                                 1/8 teaspoon pepper

·                                 Pinch crushed red pepper flakes


·                                 1. In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer.

·                                 2. Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes. 




As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




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