We got a bountiful basket on Saturday...which means we were up and out of the house by 7 to go pick it up! yikes, that's early. {and we also got to see the lunar eclipse!!}
it came with a lovely butternut squash so I automatically think SOUP!
and I, of course, get all excited!
{who gets all excited about making a soup?? this girl.}
So I head over to pinterest {where else?} to find a yummy recipe.
I found 2. But then I wanted to make it differently...or use BOTH recipes.....So that's where this recipe came from!
Ingredients:
1 medium butternut squash
1 large sweet potato
1-2 large carrots
1-2 large stalks of celery
2 apples or pears {or combo}
1 small onion
olive oil
salt
pepper
2-14.5 oz cans of {low sodium} chicken {or veggie} stock
1/2 cup ricotta/cottage cheese
1 tablespoon honey
1/2-3/4 c sour cream
dash or two of cinnamon
ground nutmeg to taste (optional)
First, you need to prepare your butternut squash.
Do this by cutting off the ends, then cutting it in half.
peel off the skin and chop in half, the other way
the bottom has a bunch a seeds, so clean these out with a spoon
chop up your squash
{looks like a cantaloupe, huh? smells like it too!}
Add this to a foil-lined deep cookie sheet
Then you peel and dice up the sweet potato, carrot, celery, apples and/or pears.
and add them to the cookie sheet
drizzle with olive oil and sprinkle with salt and pepper
Roast these for 1 hour in a 275 degree preheated oven
Remove from oven and pour all ingredients into a large pot.
Cook on medium/medium high for about 7 minutes, things should brown a little.
Add chicken stock
{until all veggies are soft...longer if veggies are chopped bigger}
Transfer soup into a blender, add cottage and ricotta cheeses, and blend until smooth
{My blender broke about 2 months ago....well the cup part shattered because it wasn't exactly put away properly...So I had to blend it with my hand mixer, then also use my kind of small food processor to blend the ingredients...see the extra mess? :)}
return to pot and add honey, 1/2 c sour cream, and cinnamon.
blend well.
add more sour cream to taste {if needed}
serve & enjoy! :)
the family's verdict....the hubs thought it was ok {he's not a big soup fan in the 1st place} plus he said, "compared to the other stuff you make, this isn't as amazing" his translation: you are an amazing cook, but this isn't my favorite.
the child: loved to dip her homemade bread into it.
So, the leftovers are being put into muffin tins and frozen for later individual use.
going to make some?? come back and tell me what you think! :)
<3
1 tablespoon honey
1/2-3/4 c sour cream
dash or two of cinnamon
ground nutmeg to taste (optional)
First, you need to prepare your butternut squash.
Do this by cutting off the ends, then cutting it in half.
peel off the skin and chop in half, the other way
the bottom has a bunch a seeds, so clean these out with a spoon
{looks like a cantaloupe, huh? smells like it too!}
Add this to a foil-lined deep cookie sheet
Then you peel and dice up the sweet potato, carrot, celery, apples and/or pears.
and add them to the cookie sheet
Cook on medium/medium high for about 7 minutes, things should brown a little.
Add chicken stock
Bring to a boil
Cover, reduce heat to low and simmer for about 45 minutes.{until all veggies are soft...longer if veggies are chopped bigger}
Transfer soup into a blender, add cottage and ricotta cheeses, and blend until smooth
{My blender broke about 2 months ago....well the cup part shattered because it wasn't exactly put away properly...So I had to blend it with my hand mixer, then also use my kind of small food processor to blend the ingredients...see the extra mess? :)}
return to pot and add honey, 1/2 c sour cream, and cinnamon.
blend well.
serve & enjoy! :)
the family's verdict....the hubs thought it was ok {he's not a big soup fan in the 1st place} plus he said, "compared to the other stuff you make, this isn't as amazing" his translation: you are an amazing cook, but this isn't my favorite.
the child: loved to dip her homemade bread into it.
So, the leftovers are being put into muffin tins and frozen for later individual use.
going to make some?? come back and tell me what you think! :)
<3














