Oh Yum.
Mike loves it when I buy butternut squash because it can be used in so many ways.
Here, I made a luscious Autumn soup.
What to do...
In a large soup pot:
1. Saute 1 chopped shallot, 2 cloves chopped garlic, 1 diced zucchini, 1 diced medium sized potatoe, 1 butternut squash for 5-6 minutes, in olive oil.
2. Season with salt, pepper and a dash each of: curry, cumin, fennel seed, celery salt, ginger powder.
3. Add 5-6 cups heated chicken stalk and 1 tbsp tomatoe paste.
4. Bring to a simmer for 20-30 minutes.
5. Once everything is tender, use an immersion blender to make your "potage" nice and smooth.
Quick and Moolicious!
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