Butternut . . . Butter Your Nut

I was planning on making a batch of butternut squash soup to warm my tummy on the freezing cold, snowy night known as January 19th. 

As soon as I knew my friend Pamela, her husband and kids were trekking over on foot, giving new meaning to 1.9 miles in the dark, snow, uphill, through the woods and to Mo's house we go, I knew a big batch was needed versus just enough for me for the next few days. 

Sadly, I didn't have the right kind of apples on hand, used chicken stock versus veggie broth, chopped up a red onion versus a vidalia, didn't add more butternut squash to compensate for the honey crisp sweetness, and topped it with cinnamon versus nutmeg. 

Hey, it was a winter storm - use what I have on hand soup - versus follow the recipe to a T.  It was comforting and filling nonetheless. 

Look at the goodness simmering on the stove. 

Looks like mush at this stage of the game.

Have I recently declared my love for this kitchen gadget?   

I love, love, LOVE it. 

I use it for my fiber in the AM, for smoothies, to puree, etc..

I use it once a day, if not more. I used to have the magic bullet but when it bit the dust on me a few years ago, I switched to this version.

Well worth the $29.99 plus tax in my opinion.

Scrum! 

 

The recipe, should you desire to make it yourself, is Weight Watchers friendly.  1 point friendly!

 

Ingredients

4 cups vegetable broth

12 oz uncooked butternut squash, peeled and cut into 1 to 1 1/2 inch cubes (or use frozen, cubed squash)

1/2 large uncooked vidalia onion, cut into 2 inch cubes

1/2 small fresh apple, peeled and cut into 2 inch cubes

1/4 tsp table salt, or to taste

1/2 tsp black pepper, or to taste

1/8 tsp ground nutmeg, or to taste

 

Instructions

In a large stock pot, combine broth, squash, onion and apple. 

Cover pot and bring to a boil over high heat. 

Uncover pot and reduce heat to low. 

Gently simmer until squash is very tender, about 10 minutes.

 

Puree soup in pot using an immersion blender or puree in a regular blender in batches. 

 

Season with salt, pepper, and nutmeg.

 

Serve. 

 

Yields about 1/2 cup per serving. 

 

Scrum!

 

Peace, Love, and Laughter.  xOxO, Mo