April is a beautiful month, however there can still be a chill in the air that goes right to your bones. I felt this way yesterday morning. With all the rain we had gotten on Monday night, it left me feeling a little cold when I woke up, so I made soup!
I decided to try something different with ingredients I had, and it is definitely a soup I will be making again.
Ingredients-
1 Butternut Squash- skinned, deseeded, and cut in cubes
1/2 Onion diced
1 Apple diced
1/4 Cup Brandy
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Thyme
2.5 Cups Vegetable Broth
Salt and Pepper to taste
Roast Butternut squash for 20 minutes. In stock pot, saute onion, apple and thyme over medium heat until soft. Add squash, broth, and brandy. Bring to a boil, then let simmer for 30 minutes. Puree in food processor in batches and pour back into pot. Simmer until ready to serve.
** The longer it simmers, the more flavor it will have.
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