There’s just one problem, though, that became apparent when I got to the supermarket. The recipe calls for “1 butternut squash”. Okay….how big? The supermarket had quite a range of sizes. I went with a medium-large one – about a foot long or so. Considering the levels of the other ingredients, maybe I should have used a smaller one. But, the resulting soup had a nice thick texture.
The flavor was fine, too, except that it was almost too sweet. I tend to hold back on the salt and pepper, and in this case should probably have added the full amount called for. That I used homemade chicken broth that is low in salt, and left out the celery, which is naturally relatively salty, might have made a difference too. Or I could have cut back on the honey.
Verdict: Yum! This one's a keeper!
Butternut Squash Soup
(source: National Honey Board, www.honey.com)
(source: National Honey Board, www.honey.com)
2 Tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled,seeded and diced
3 cans (14.5 oz. each) chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste
Recycle: broth cans, honey jar
Compost: veggie peelings
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