It’s the last day of work for the week, and I get to go to Pittsburgh tomorrow!!
Meanwhile, I’ve been running around like a crazy person trying to get errands taken care of before my flight tomorrow. My story is in for the day, and it looks like we’re going to get out early. Just counting down the minutes.
One of the things I want to do before I fly far away from the state of Florida is make butternut squash soup, so I can use up the rest of the squash and have food when I return from the Keystone State on Sunday night.
Here’s her recipe.
Ingredients: 1 butternut squash, 1 peeled and chopped carrot, 1 small onion, 1 celery rib, 6 cups chicken or vegetable broth, 2 garlic cloves, halved, 4 sage leaves, 1/2 cup 1 percent milk, salt and pepper to taste
Directions: Peel the squash and remove the seeds. Cut into cubes. In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated parmesan cheese.
The ingredients are bought and in my fridge waiting for me to come home from work. More later on how it goes. Just be prepared for another entertaining More Than Easy Mac butternut squash mishap. It’s the butternut squash versus me. Only one will survive. 🙂