Remember my edible turkey?
(last post)

It’s time to eat it. That turkey body was a good old butternut squash!

My hubs has been experimenting with this recipe. He is a stud in the kitchen.
He. Can. COOK!

Tonight I told him he needs to write down the amounts and teach me how.

I don’t want to beg for help every time I have a bee in my bonnet to make this soup!

Get started: dice 1 yellow onion and one butternut squash (medium will do).
(Don’t forget to peel it and remove the yucky insides).

Now turn the gas on that stock pot and melt 2 Tbsp of butter and 2 Tbsp of e.v. olive oil.

Put the diced onions in and sweat them.

Now add some flava will ya….?
2 cloves minced garlic
A pinch of fresh thyme
A few chopped sage leaves
2 bay leaves
A dash of paprika
A dash of cayenne pepper
A pinch of salt and pepper

Add the diced butternut squash
Toss that around for a few minutes.

Add enough chicken stock just to barely cover the top. (Approx. 4 cups)
Simmer until the squash is fork tender.

Don’t forget to remove the 2 bay leaves at this point.

If you have an immersion blender, then blend with that!

If you are not cool like me, transfer to a blender and puree it all!

Then we transfer it all back to the stock pot and taste it.
Now add more salt and pepper until it tastes right and simmer for a few minutes.

If you want you can garnish with a little cream, or parsley, or nuts if you’re up for it.

This is a savory, yet sweet soup with a little tiny kick.
It warms the soul and makes sure you don’t waste that “fruit turkey” body.
Martha hates to waste anything. And I do as Martha says.

Butternut squash soup…. its a good thing!