Sunday, February 5, 2012

Soup Season

There is nothing better than a bowl of soup on a winter day. Last week I dove into my Lee Brothers cookbook and made their delicious Rosemary Butternut Squash soup. This soup is exactly what the Lee Brothers focus on in their cookbook - Simple, Fresh and Southern (admittedly, I added extra ham). Honestly, the most difficult part of this is peeling and cutting the squash.

To make this soup, I sauteed ham, rosemary and garlic in a pan. Then I added the squash and simmered it in 3 cups of water for about 7 minutes. I used my blender to puree the soup and that was it - ready to eat. I added freshly ground pepper and two tablespoons of buttermilk for garnish.

This soup would be a great way to start a meal, but I used it as an easy to reheat dinner after a late night at work. The really nice part about this recipe is that it made the perfect amount for about 4 or 5 servings so we didn't end up eating this soup for a week.

Simmering the Squash

Pureed Soup

The Finished Product

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