Butternut Squash Soup

courtesy: myrecipes.com

I actually made this a few years ago, and did not like it, until I added tons of cheddar cheese, basically making it a cheese soup. But over the years I've grown to love a lot of new things, and decided to give it another try, without all the cheese. The verdict: Delicious! We all loved it! It's a perfect dish for this wonderful autumn weather. Plus it is super easy and quick.

Unfortunately, I did not get a photo of my own. I'll work on that next time.

Remember, always try things again and again. You can grow to love new things constantly!

Butternut Squash Soup

3 Leeks (white part only), sliced (I actually used yellow onion since I did not have leeks)

4 Med carrots, chopped

Butter for sauteing veggies

3 lbs Butternut squash, peeled and cubed

6 c. broth

3 med zucchini, peeled and sliced

1/2 tsp dried thyme

1/3 tsp pepper

1 1/2 c half & half (I actually used almond milk, since I didn't have half&half)

grated cheddar for garnish, optional

s&p to taste

I think adding some cayenne pepper would be delicious, as well.

Over medium heat, saute the leeks or onions, and carrots in butter, approx 5 minutes, stirring occasionally. Add squash, broth, zucchini, thyme, pepper, and bring to a boil. Reduce heat, cover and simmer until veggies are tender.

Cool to luke warm. Puree in a blender or food processor until smooth. Add cream/milk, mix well, and heat thoroughly but don't boil.
Garnish with cheese and cracked pepper

Bon Appetite!