Fall has arrived to Bartlesville. The trees are turning to nice autumn colors, in spite of our dry summer. Especially our neighbors’ tree, Mike and Laurie Watkins.
With the cooler weather comes SOUP! YAY!!

Butternut Squash is a favorite in our home. Here is a tasty recipe from the book The Soup Bible.

2 TBSP butter
2 small onions
3 cups peeled, seeded, and cubed butternut squash
1 1/4 quarts veggie stock (chicken stock will work as well)
1 1/2 cups cubed potatoes
1 TSP of paprika
1/2 cop whipping cream
1 1/2 TBSP snipped fresh chives, plus a few whole chives, to garnish
Salt and freshly ground black pepper

1. Melt butter in large pot, add onions and cook until soft
2. Add the squash, stock, potatoes, and paprika. Bring to a boil. Lower the heat to simmer for about 35 min. until all of the vegetables are soft.
3. Pour the soup into a blender and process until smooth. Return the soup to the pot and stir in the cream. Season with salt and pepper. Reheat slowly.
4. Stir in the chopped chives just before serving. Garnish each serving with a few whole chives. We ran out of fresh chives so we garnished ours with dried chives.

We like our soup with homemade honey wheat bread, some dill havarti cheese, and steamed broccoli.
And of course CoCo, ever helpful in the kitchen, offered to take dispose of the squash rinds for us.

Another picture of Mike and Laurie’s glorious tree. Enjoy the Autumn!!

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