Good morning! I am so excited to show you my new iPhone case that arrived last night. I’ve been anxiously waiting for it. I has my initials monogrammed on the back of the case. Obviously it’s pink.
I ordered it from Etsy.com, check it out!
Sunday night I made a batch of butternut squash soup inspired by The Barefoot Contessa’s Ina Garten.
This recipe is super easy to make and I even used my slow cooker to make the process easier.
Sweet Butternut Squash Soup
2 tbsp of olive oil
1 yellow onion chopped
1 15-oz can of pure pumpkin (not pumpkin pie filling)
1 large butternut squash peeled cut into 1 inch pieces
3 cups of chicken stock (I used low-sodium)
2 tsp of salt
2 tsp of pepper
2 tbsp of brown sugar
2 tsp of ground cinnamon
1 cup of half and half
In a large skillet, saute the onions over medium heat until tender. Transfer to the slow cooker. Add the canned pumpkin, butternut squash, chicken stock, salt and pepper. Cook on high for 4-6 hours or on low for 6-8 hours. Once the squash is tender, puree the soup using a immersion blender (aka boat motor). You can also use a blender or food processor. Make sure it’s pureed well with no lumps.
Add half and half, cinnamon, and brown sugar. Make sure you taste the soup to make sure it’s at your desired sweetness.
Serve warm. If desired, top with chopped walnuts for some crunch. I used cinnamon sugar almonds.
Although the soup turned out great, this recipe is not yet perfected. I definitely want to make it again and change things up.
What do you think I can change/add to this recipe?