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The Perfect Dish for Fall | Great Performances

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OCT
27
2016
The Perfect Dish for Fall
CPS Events At The Plaza
by Lauren Longhi

With the Fall already upon us, there is nothing I love more than a good soup to keep me warm. With some butternut squash from Katchkie Farms, this is the perfect recipe.

Butternut Squash Soup:

1 Stalk Celery

1 Small Onion

1 Carrot

2 Potatoes

1 Large Butternut Squash 2 l/2 - 3 lbs I always buy the ones already cut up. So much easier.

4 Cups Water

2 Vegetable Bouillon Cubes

Salt and Pepper and a little Milk

Chop the celery into 1/2 inch pieces. Peel and chop the onion, carrot and potatoes.

Cut the squash into 3/4 inch chunks

Place the celery, onion, carrot, potatoes, squash, water and bouillon cubes in a large pot and bring to a boil.

Simmer over medium heat for 25 to 30 minutes or until tender

Ladle into a blender and puree. Make sure the soup has cooled off or the blender top will pop off and you will get burned.

Put the soup back into the pot and heat for 5 minutes. season with salt and pepper . I add some milk, Yummmm

Image Source: Cookie and Kate

Thumbnail Image Source: Epicurious 


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