|Recipe of the Month - March 2017
Next to collecting antique prints, one of our other "love's" is
cooking. Since we still have another month of winter weather left,
there is plenty of time to enjoy comfort food
The packaged cubes of Butternut Squash in the frozen food section
Cook over medium heat for about 5 minutes, stirring occasionally.
Add salt and pepper to taste, and 6 C of low sodium Chicken Broth.
Reduce heat to simmer and cook with the
pot partially covered
Remove stockpot from heat. Puree
the soup using a stick blender
Pour soup into bowls and garnish with a
dollop of sour cream, freshly minced
|Last updated February 2017||
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