Tuesday, March 18, 2014

Dinner - Butternut Squash Soup

Peeled and diced butternut squash was roasted at 425° F for 45 minutes, then added to a pot with 32 oz Chicken stock, 3 diced red bliss potatoes (leftovers from another meal), 1/2 cup onion jam made last week, salt, black pepper, 1 tablespoon hot sauce, garnished with parsley, scallions and teaspoon of sour cream.
The soup simmered for 10 minutes, all the ingredients were already cooked, then using an immersion blender the soup was pureed.  I reserved several potatoes and diced them for some texture (they were roasted in the oven on the same pan as the butternut squash - can you tell I don't like doing dishes? lol).  Paulie confessed that he was not looking forward to tonight's meal and said as much to his mother on the phone on his way home but when he tasted it, the bowl was licked clean and asked me to put it on our regular rotation.  I love it when I prove him wrong.  I wonder when he will finally realize that I have a pretty good pallet and would not serve him something that did not pass my taste test.

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