Butternut Squash Soup

Martha sent in this recipe for a butternut squash soup. And it sounds very, very good. She says, "I thought I would send in a recipe that has gotten great reviews from everyone I have served it to… even my 2 year old eats it up!" She got the recipe from a friend in Australia.

Butternut Squash (or Pumpkin, if you're Australian) Soup

3.5 lbs butternut squash; peeled, deseeded and cubed
2 tomatoes, halved (a can of tomatoes will also work)
1 large onion, quartered
5 cups water
4 chicken bouillon cubes
Pinch of salt
Cayenne pepper to taste
2/3 cup cream or half and half

In a large pot, place squash, tomatoes, onion, water, bouillon and salt. Bring to boil, and reduce to simmer for 20 minutes or until squash is soft. Puree the mixture (a little at a time in the blender if you don’t have a stick blender). Add cayenne to taste (it doesn’t take much). Right before serving, add the cream. Heat gently if needed.

I think this makes an excellent addition to the cozy recipe post. Thanks, Martha!

Also, again: be sure to send in photos of your jack o'lanterns, your pumpkins, your seasonal porch displays or table decorations. Or changing trees, or anything. Anything that makes you feel fallish/Halloweeny for a Halloween Reader Photo Post.

Have a great weekend!