I served it with some Rosemary Olive Oil bread and it was delish! |
1 TB oil
1 small onion
1 clove garlic
4 medium carrots, sliced thinly
1.5-2 lb Butternut squash (I've used Banana squash and Hubbard squash successfully as well)
1 medium potato
4-5 cups of water
4-5 tsp chicken bouillon (I use Better Than Bouillon)
salt and pepper to taste
nutmeg (optional)
Saute the onion in a bit of oil. Add garlic towards the end. Add chopped carrots, squash, and potato (think bite sized pieces). Add water until it just about covers all the vegetables (about 4-5 C). Add 1 tsp bouillon for each C of water and simmer until the vegetables are soft (15-20 min). Puree in blender or food processor.
Season to taste. Because my Better Than Bouillon is reduced sodium, I usually add about 1 tsp salt and a dash of pepper. If it doesn't have a divine flavor, add a bit more salt or bouillon and see if that helps. (Optional: a dash of nutmeg will also go well with the flavors). If you end up seasoning it too strong, adding a bit of milk will tone it down.
Here's a picture to give you an idea of the amount of veggies I use. We had company, so I doubled the recipe.
Season to taste. Because my Better Than Bouillon is reduced sodium, I usually add about 1 tsp salt and a dash of pepper. If it doesn't have a divine flavor, add a bit more salt or bouillon and see if that helps. (Optional: a dash of nutmeg will also go well with the flavors). If you end up seasoning it too strong, adding a bit of milk will tone it down.
Here's a picture to give you an idea of the amount of veggies I use. We had company, so I doubled the recipe.
Amount of veggies for a DOUBLED recipe. |
Looks yummy! Your mother-in-law, so my mom? I don't remember her ever making it...must be a newer recipe for her or something. I'll have to try it sometime!
ReplyDeleteVery good. I made this for Christmas dinner. It was delicious! Thanks for sharing it!
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