Recipe of the Week

(photo courtesy of kraftfoodandfamily.com)

I've decided to start posting some of my favorite recipes each week. I love trying new ones, and I love to share them, but I'm bad at copying them down and getting them out. So, I thought this would be a fun way to share.

We tried this recipe last week for the first time, and LOVED it. If you're not a squash fan, this recipe may not be for you. But, I will say this: I like squash okay, but I don't love it. However, I love this soup.

Tips:

• Don't skip the sour cream!! It makes this recipe. Trust me.
• The easiest way to peel a butternut squash is to cut off the ends, then microwave it for three minutes. Use a vegetable peeler, I think it's easier than a paring knife.
• While it's good the night you make it, it's even better the next day.
• Instead of crackers, I sliced a loaf of french bread in half length-wise, buttered it, sprinkled it lightly with garlic powder, and broiled it on a cookie sheet until golden brown.

The recipe: (courtesy of Kraft Food and Family dot com)

Butternut Squash Soup

Prep Time:20 min
Total Time:45 min
Makes:8 servings, about 1 cup soup and 5 crackers each

What You Need:
1 Tbsp. olive oil
1 or 2 butternut squash (4 lb.total), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 cans (14-1/2 oz. each) chicken broth
1/2 cup Sour Cream
Saltine Crackers

Make It:
HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
ADD broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor (or blender) until smooth. Return to saucepan; cook until heated through, stirring occasionally.
LADLE into 8 bowls. Add 1 Tbsp. sour cream to each serving; swirl slightly. Serve with crackers.

It's healthy and cost effective...love it.

YUM!