Fall

Mise En Place

Mise en place
Mise en place
Fait accompli
Butternut Soup
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First Snowfall 2007

First Snow Fall 2007
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Butternut Soup

Today I thought I'd share with you my recipe for my Butternut Soup. This recipe is adapted from The Sugar Mill Hotel Cookbook. I purchased the cookbook in the Virgin Islands while on a bareboat charter vacation. The recipe is deceptively easy and yields a very yummy and hearty soup. It can be served as an appitizer or main course. It has become a Thanksgiving tradition with our family for over 15 years. The secret is the hot sauce. It adds just a little kick to make it interesting. I hope you enjoy it as much as we do.

1/2 cup minced onion
2 tablespoons butter
1 14 oz. can chicken broth
3 cups cubed fresh butternut squash
1/2 teaspoon sugar
3/4 teaspoon ground nutmeg
salt
pepper
hot sauce to taste
fresh cream

Garnish
salted whipped cream
toasted pumpkin seeds or fresh parsley


In a stockpot:
Cook onion in butter until soft.
Add squash and chicken broth.
(The broth should just cover the squash)
Mix well and cook until the squash is very tender.
(Squash will easily crush with a fork)

Fill blender to 3/4 full.
Add cream to thin (approx. 1 to 3 oz.)
Season with sugar, nutmeg, salt, pepper, and Tabasco.
Whirl soup carefully in the blender, it may expand rapidly.
Serve and garnish.

Makes 4 hearty servings.

For an extra special treat make a soup tureen
out of a pumpkin and serve from the table.
Comes complete with it's own lid.

Bon Appétit!

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Scarecrow Football

Saw this on the way home from the farm Sunday. Talk about taking something to a whole new level.

Scarecrow Football
I've added all the current images from the blog to an album page in the Photo Album.
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