Ahh, the crisp cool weather reminds me so much of Sacramento, of home.
I made a butternut squash soup (that's actually more like a bisque) last week and have been enjoying the leftovers for none other than breakfast. (!!) Here's the simple, wholesome recipe:
2 tablespoons butter
20 oz squash, cubed (2 1/2 packs from TJ's)
1 1/2 cups unsweetened applesauce
1 teaspoon ground ginger (spice)
3 cups water
Melt 1 tablespoon butter in a saucepan. Stir in ginger. Add the squash and water. Heat ingredients to a boil. Reduce the heat to medium. Cook for 15 minutes or until squash is tender. Stir in applesauce and cook for 1 minute. Puree entire contents in a blender. Add leftover butter. Season with salt and pepper (or cinnamon for the morning taste) and serve. Yum!
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