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Enjoy our Monthly Recipe! 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
like this recipe for easy to prepare Butternut Squash Soup.

Butternut Squash Soup

Melt 2 T of butter in a stockpot

     1 Onion, diced
     2 Carrots, peeled and sliced
     1 lb of Butternut Squash, cubed

        The packaged cubes of Butternut Squash in the frozen food section
        of your grocery store works great with this recipe

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
for 30 minutes.

Remove stockpot from heat.  Puree the soup using a stick blender
or in a food processor.  Add 1/2 C of heavy cream, stir, and return
stockpot to stove and simmer to keep warm until ready to serve.

Pour soup into bowls and garnish with a dollop of sour cream, freshly minced
Italian parsley and/or croutons.

Last updated February 2017

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