Sunday, January 6, 2013

butternut squash soup (liquid gold).

Butternut Squash Soup from Melanie:

Butternut squash (1-2 lbs)
1 green tart Granny Smith apple
1 medium onion, chopped
3 T raw rice
1 tsp sugar
pinch of curry
4 cups chicken broth
1/4 cup cream
Milk to stretch
6 oz jalepeno cheese, grated
salt to taste

Peel and cube squash and apple. Place in saucepan with the onion, rice, sugar, curry powder and chicken stock. Simmer 30-40 minutes until soft. Puree in blender. Return to pan. Just before serving, heat and add cream, milk and cheese. Stir until cheese has melted and season with salt. Freezes well.

Great with French bread or any bread.

*This is a double recipe, but that's what I always make so I have left overs.

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