Cooking by Connie

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.