Butternut Squash Soup...

This being the first time I have ever made butternut squash soup I decided to follow
(then adapt) a recipe from Cooking Light magazine.

First... start with your very own homegrown butternut squash that took approximately 110 days to grow in your backyard... You will need about 1 1/2lbs of squash for this recipe. I weighed mine first so I could guesstimate as to where to cut the squash.

Cube 3 1/2 cups of peeled butternut squash and set aside.

Then gather up the following; 3/4 cup chopped carrot, 1/2 cup sweet onion, 3 cups chicken broth, and 1/2 cup of 1/2 and 1/2.

Place 1 tablespoon of butter in your oldest and ugliest saute pan ever...
and hope that come December 25th you will be cooking in
this new and beautiful saute pan instead...

Melt the butter then toss in the butternut, carrot and onion and saute for about 10 minutes over medium heat...

Then add the chicken stock, bring to a boil, reduce heat, cover and simmer for about 20 minutes.

Or until nice a tender...

Remove from heat... stir in 1/2 and 1/2...

Then if you are lucky enough to own an immersion blender blend away....
otherwise place chunky soup in the blender and puree...
If the soup is too thick you can add a little warmed milk...

This is what real food looks like....

Then slice some french bread and toast on one side....
add a little swiss cheese and toast it again under the broiler
and serve alongside your yummy soup.
Don't forget to add salt and pepper to taste... and maybe a few chopped chives
to finish it off...

And then... start searching for another recipe for the rest of your
butternut squash....