Recipe

At the request of Becky and Ashley :), I am posting a recipe for a really delicious butternut squash soup that I made last night. Cameron and I just loved this soup--it had this perfect balance of sweet and savory, it was a beautiful color, it's really healthy, and it would be perfect for a cold winter's night (if we had any "real" winter's nights here in Tucson). It makes about 4 regular servings, or 3 really generous servings. If you try it, please let me know what you think!!

Ingredients:

1 tbs butter

3 ½ cups cubed peeled butternut squash (about 1 medium squash)

¾ cup chopped carrot

½ cup chopped sweet onion

2 ½ cups chicken broth

¼ cup half-and-half (I used fat free to make it healthier, and it still tasted great)

1/8 tsp salt

Directions:

1. Melt butter in a large saucepan over medium heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Place mixture in a blender, removing the center piece of the blender lid to vent steam. Place a towel over the lid to prevent splatter, and blend until smooth. Serve, and enjoy sweet deliciousness!