A mother-daughter conversation on food and cooking (mostly)

Wednesday, October 31, 2007

Men and Soup

I enjoyed your Butternut Squash Soup post. Dad is always encouraging me to make soup for dinner--an excellent idea, so why do I resist? Well, here's why: I made this absolutely terrific soup this evening, and he was looking around for the rest of the meal.

I admit that this is Wednesday evening, and I usually do my marketing on Thursday morning, therefore the the cupboard was a little bare. I can recommend this version of butternut squash soup, though, even if I'm embarrassed to reveal that I got the recipe from AARP magazine (and modified it).

Butternut Squash Soup

1 large butternut squash

Cut the squash in quarters, scrape out the seeds, and roast at 425 degrees for 1 hour. Turn over after 30 minutes.
1 tablespoon butter
1 chopped onion
2 strips bacon, chopped

Melt butter in soup kettle and add onion and bacon. Cook for 10 minutes, stirring occasionally, until onion is tender.

Cooked squash, scraped from skin
4 cups chicken broth

Add squash and broth to pot and cook about 30 minutes. Then add:

1/4 cup orange juice
1/4 teaspoon nutmeg
Salt and pepper

Puree soup in blender. Serve topped with:

Chopped toasted pecans


Kris said...

Update: This morning Dad said that, in fact, last night's dinner was not too light. We both felt pretty fit this morning.

Eva said...

Sounds delicious. I like the nuts as a garnish.