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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-XT69Q_lU9bd3phupTiw2yFHX6X8FNqYDYd-hOt2A2F4qqBtTE7APTIUo9rb6fz1mjviSmt7PRLJ2W7_xZ8Avobv0mrm4PidgSlQtns53gd1hQk6dQ6rv84CFZ0pFy2yFKLW_voKPdBG/s320/IMG_0624.JPG) |
Simmering the Squash |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ulZS8_nu1j502dWdajwDvsvgjPGwLpLPhhgIyqE-tfXwOZCHdqTvhKa2s5moQcv1uKRNdvHzRomGU9LmeOg5ogQGiHVbCVHpZ9BYbYIjwTwKq96yGunUHV6RFT_h1xJL3803Eb3WZ10D/s320/IMG_0625.JPG) |
Pureed Soup |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd5pp3C5g84uXYrkpOf7DAGXYYN4xlnRn6gUJOlNexGegP3TuRefmLILtj6w2Ut-yaILuAvMTrdrXvl5z-C5gqV_Qb5qc-UZ6sqbwcz0xn097FkEVpHQmpiepWCOWCryZ39LnPBfKIuX-/s320/IMG_0626.JPG) |
The Finished Product |
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