Squash Soup and the Picture

Here's the drawing I talked about in my last blog. I guess I must have accidentally deleted it before I posted the blog! Anyway thought you might like to see it.

Yet another recipe.... It's really good.

Winter Squash Soup Serves 6-8

2 Tbsp. butter

1 Tbsp. Olive Oil

1 C. chopped onions

1 lb. winter squash (butternut, acorn...) aprox. 2 cups

1 small clove garlic, minced

2 1/2 C. water or light chicken stock

salt & white pepper to taste

dash of grated nutmeg

pinches of light brown sugar, if needed

1 C. milk or half & half

1/4 C. grated Parmesan cheese

1. Melt butter with the oil in a heavy sauce pan, adding the onions. Cook over low heat, stirring occasionally, until onion is very tender & slightly golden, about 15 minutes.

2. Cut squash in half, and remove the seeds and fibers, lay on a plate with a bit of water and microwave until tender, about 6 minutes or so.

3. Scoop out 2 cups & stir into onions.

4. Stir in garlic, stock or water, salt & pepper, and 1/4 tsp. nutmeg.

5. Cover and simmer until all is very tender.

6. Puree mixture in blender or food processor.

7. Wipe out pan and return puree to it.

At serving time, add milk and return to simmer. Thin with a little more milk if the soup is thicker than you want it. Sweeten if needed with a little of the brown sugar. (I've never found this necessary) Serve hot with a dusting of the cheese.