January is the beginning of a New Year, 2019. So what is January known
for? It is Get Organized Month and
National Clean Up Your Computer Month. One of my favorites for January is
National Hot Tea Month. There are so
many good tasting teas. But the one I
will use is National Soup Month. This
way I can have my choice of what soup I will chose from my cookbook, Soups and
Stews…Comfort by the Spoonful.
One of my favorite soups is
Butternut Squash Soup. It is creamy and
has a great taste. Give it a try.
Butternut Squash Soup
8 cups chicken broth (or use
vegetable broth)
3 carrots, peeled and sliced
thin
5-6 slices bacon, chopped
1 clove garlic, minced
2-3 stalks celery, chopped
2-3 teaspoons chopped parsley
½ teaspoon dried thyme
1 bay leaf
1 large potato, peeled and
cubed
1 butternut squash, peeled,
seeded and cubed
1 Tablespoon sugar
Salt and pepper to taste
3-5 Tablespoons dark rum*
2 Tablespoons fresh lime
juice
Parsley chopped for
garnishing
Put broth in a large soup pot
over medium heat.
Add carrots, bacon, garlic,
celery, parsley, thyme, bay leaf.
Bring to boil, cover and
simmer 1 hour over medium heat.
Add potato, squash, sugar and
salt and pepper to taste.
Cook 40-50 minutes or until
vegetables are tender.
Let cook, remove bay leaf and
bacon.
Put into a food processor or
immerse blender and puree.
Stir in rum, lime juice,
salt, pepper, simmer 7 minutes.
Garnish with parsley. Serves 7-8
* Substitute dry wine for the
rum.
You can also use some of the
seeds from the squash as a garnish.
Makes it look great.
Variations:
- Add 2 cinnamon sticks. Add with potatoes.
Or
- Add 2 Tablespoons brown sugar
Or
- Add 1 Tablespoon fresh ginger root, minced.
