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| Near Monument Valley |
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| Nothing calms my nerves like a bowl of soup |
Butternut Squash Soup
Serves 4
[the tools]
stockpot
(I use a pressure cooker^totally recommend!)
Spatula
Ladle
Knife
Cutting Board
Food Processor with blade
[The Goodies]
1 large (2lbs) butternut squash
1/2 white onion
2TBSP Tomato Paste
3 C Chicken Broth
2 TBSP Chili Powder
2 TBSP Cumin
1 tsp salt (add more to taste)
Pepper to taste
Extra Virgin Olive Oil
1/4-1/2C Heavy Cream
splash Apple Cider Vinegar (optional)
Toppings:
(all are awesome, but optional)
Cream Fraiche
Chopped Green Chili
Shredded Chicken
Chopped Cilantro
Pine Nuts
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| Smooth Operator! |
[The Know How]
1. Peel, seed & cube Butternut Squash
2. Thinly slice onion
3. Heat Stockpot over Med heat
4. Add Oil to coat bottom of Pot
5.Add Onion and scant of salt & cook until translucent (10 min)
5. Add Squash, cover & cook for 2o min
6. Add Tomato Paste, spices, & Broth & bring to a boil
7. Turn to a simmer until squash is tender (20 min)
8. Let cool
9. Working in batches, add squash mix to the food processor & puree
10. Return soup to pot & add Heavy Cream & salt/pepper to taste
(also more spices if need be)
11. Warm over med heat for 5 more minutes
10. Scoop into bowls and add toppings
*If using a Pressure Cooker, once onions are cooked, add squash, broth and paste. Lock Lid on and cook for 10-15 minutes
**Make sure you know how to use a pressure cooker to avoid any harm.
^I served with a simple Arugula Salad and a hunk of Honey Seed Bread.
Here is to AMERICA!
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| Obama Oh My! |
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| Vietnam Vet Memorial at Fruita Visitor's Center |
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