An interesting sign I ran across while taking my Dad to his doctor’s appointment. You won’t see this sign in too many places.
Kind of a slow day today. Dad got up early and went to his Senior Center with few hiccups. Dad seemed to be doing well, his memory was still impaired, but he did remember the basics.
A small flock of Ibis around the pond this morning. Now that we’re in fall the birds seem to be arriving at the pond much later in the morning. I saw a Fed Ex Truck sitting next to the pond and it seemed the driver had taken to the birds as much as I had.
It did rain most of the day, it was a really blustery, windy day. I made butternut squash soup for dinner. It was delicious!! And we had two quarts left over when we were done!! I love butternut squash soup, it’s so good (At least I think so! ( – :)!! Dad and I went grocery shopping in the evening, it was a good work out for Dad. He was really tired after wards and went right to bed, after he took his meds and insulin.
My recipe for Butternut Squash Soup is really easy. Here it is:
1 stick of unsalted butter
70 ounces (give or take) chicken stock
2 to 3 medium size butternut squash
1 Medium onion
Cut up Butternut Squash in to halves, and set in boiling water on stove. When you can puncture them with a fork easily, they are done. Remove them from the boiling water and peel off the skin.
Cut up Medium onion and saute in the one stick of butter until onions are caramelized in a large 4 quart pot. When the onions are done, add the chicken stock and simmer. When the Butternut Squash is tender, cut up in to smaller squares and add to chicken stock. Allow the squash to continue to tenderize as it cooks. When the squash is fully cooked, take a potato masher and mash the squash in the chicken stock. If you have a hand blender, please use this instead of the potato masher, as it will lend it self to a creamier textured soup. Allow the soup to cool 10 minutes before serving.
This is a really nutritious soup filled with fiber and vitamin A. It’s perfect in Autumn when the squash is in season. There is really nothing compared to the flavor of fresh Butternut Squash. The recipe can be easily modified, to suit your taste. I believe when the recipe originally came to me, it required two (2) sticks of butter. However, I think it tastes great with just the one stick of unsalted butter. BTW, I believe nutmeg would be an excellent addition to this recipe. I haven’t tried it yet. But it seems like it’d be a good fit.