rainy day soup

25 Mar

butternut squash soup

I actually made this yesterday. It seemed appropriate to make warm soup on such a cold rainy day.


1 Medium Butternut Squash
1/4 C Heavy Cream
4-5 TBS Butter
1 C Full-fat Milk
Cinnamon to taste
Touch of Cayenne Pepper, Cumin and Coriander

Directions: Halve and place squash face down in large baking dish. Cover the bottom of dish with water. Bake at 350 until soft (usually about 35 minutes or so). Let the squash cool a bit and then remove skin. I do this with a peeler, but whatever works for you. Using a wand blender (my fav) or food processor mix squash, butter, cream and milk until there are no lumps. Add extra milk if it seems too thick, we are going for a soup consistency! Once blended, pour contents into a sauce pan, warm over medium low heat. Add spices and salt to taste. Serve with a dash of cinnamon!

*I cook using the eyeball method!


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