SQUASH SOUP

Patrea told me about a recipe on allrecipes.com that was good. I think this must be it. It is my new favorite squash soup. I know I shared a recipe last year for soup, but this one is superior in my opinion. I like that it is more savory than sweet. It calls for 3 cups of cooked mashed acorn squash. I only had one acorn squash, but I have a bunch of butternut squash, so I cut up one butternut and one acorn squash in big chunks. I boiled them until soft, scooped out the squash from the skins and mashed it up. I had about 2 cups left over to put in the freezer. I was also out of chicken broth, so I made 2 cups of broth with chicken bouillon granules and hot water.

ACORN/BUTTERNUT SQUASH SOUP

Ingredients

½ onion chopped

¼ cup sliced celery
3 tablespoons butter
3 tablespoons flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
¼ teaspoon curry powder
Dash of cayenne pepper

2 cups chicken broth

1 (12 oz.) can evaporated milk

3 cups mashed cooked acorn or butternut squash

Salt and pepper to taste

5 bacon strips, cooked and crumbled

1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Fowl Confusion

I put a turkey figurine on the mantle.  Juliana looked up at it and asked, "Hey what is that duck doing up there?"  We explained that it is Thanksgiving time and that the figure is a Turkey.

 A few days later our neighbors across the street placed a large inflatable turkey on their front lawn.  She looked across the street and excitedly shouted "Look at that rooster!"  Do you think we should get some good picture books for her?