Friday, January 17, 2014
Diary 1/17/14
Butternut squash soup is appropriate on these cold winter days. I sauteed onions and celery, added broth and baked squash chunks. I baked the butternut whole this time and then peeled and cut it up. Much safer than trying to force a French knife through the tough outer layer when it is raw. I added some cayenne pepper flakes to spice it up. Hearty fare on a gloomy day.
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