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
Prep/Total Time: 30 minutes.
YIELD: 2 servings
· Pinch crushed red pepper flakes
· 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.
Posted by: "Jodi T" <firstname.lastname@example.org>
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