Sunday dinner at Susan's was great, I looked so forward to this get-to-gather with girlfriends of the "Urban Explores." Loreal, Claire, Susan, and me. We get together and talk about politics, clothes, shoes, latest shops, boyfriends, guy friends, lovers, you get my drift. We usually begin the evening with appetizers. Loreal found these perfect pink candles from Wool's worth 10 cents, now these were really vintage. We exchanged gifts, my birthday was on the 4th, and hers is on the 20th.
Tonight we started the evening with an assortment of appetizers:
Cream Cheese, Salmon, Fruit Spread Pear, and Chiles, on Gourmet Crackers.
Loreal, bought Goat Cheese, and a Green Olive Spread
Wines
Chardonnay and Trader Joe's Red wine
Main Course:
Susan's Butter Squash Soup served with French Bread
Dessert:
Claire's Double Chocolate Cake
Loreal's Gingerbread
"Butternut Squash Soup II"
Entered by: pegs kitchen
Squash, sweet potato, celery, and onion cook up quickly into a thick, delicious soup.
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 small sweet potato, chopped (about 1/4 cup)
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and small (pinch) of curry powder to taste
DIRECTIONS:
Put the whole squash in the microwave for about 4 minutes on high to make it easier to peel and split. Cut squash in half, clean out seeds, put cut side down in microwave pan with a small amount of water and microwave for 15 minutes on high. Cut into cubes. Melt the butter in a large pot, and cook the onion and celery until the onion is transparent. Add cubed squash and chopped sweet potato. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 minutes, or until all vegetables are tender. Remove some of the vegetables and set aside.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in veggies that were set aside and any remaining stock to attain desired consistency. Season with salt and curry powder to taste.
FOOTNOTES:
I did not use celery, but included a chopped carrot, and also an apple. I used two sweet potatoes, one butternut squash, one apple, one white onion, and sauteed curry powder with the onion, apple and carrot.
I like to also add a dash of Tony Cachere's seasoning to soups to give them a little kick. This is a delicate flavored soup so only add a dash
