or how gourds got their reputation
Exhausted. Starved. Glad I baked up that metric ton of butternut squash that I scored from one of our last CSA hauls and froze the meat. Glad now that I can pull it from the freezer and cook up a pot of sweet soup in no time, freely adapted from my girl Georgia's Pumpkin Soup.[1]
Bake thepumpkinbutternut squash. Mash it up good and blend 1 cup (or 2) of squash with 3 cupschickenveggie broth and 1 cup of cream or half & half. Blend until smooth; heat but do not simmer. Season withherbsea salt and freshly grated nutmeg.
Eat it up, yum.
[1] Realizing too that, even given all of the recipes I dip into over time, most of the ones that I share here at detritus come from one of three books, so let's have this post do double duty and serve up a recommendation for some killer cookbooks for your favorite cooker come Christmas:
