Butternut Squash Soup
1 med butternut squash
2 1/2 cups of water (or veggie broth)
2/3 cup of (chopped) onion
1 tablespoon of oil
1 tablespoon of ground pepper
2 teaspoons of oregano
2 teaspoons of cinnamon
Peel and chop the squash into 1 inch chunks. In a pot, bring the water to a boil. Add the squash to the water and cook until the squash is tender, around 25 minutes. In a sauce pan, heat the oil and add the chopped onion, pepper, cinnamon, and oregano. Cook on a low temperature until the onions are tender and translucent. Once the onion and squash are cooked, pour the onion into a blender with a ladle full of the squash (and water) and puree. Repeat this process until all the chunks of squash are pureed and the squash has a thick creamy texture. There should be no chunks remaining. The mixture can be reheated or served cool. Make sure that as you blend, now to put to much food in the blender at the same time or it will explode and burn.
The last two days have been a nice break from the long hours of my recent work week. I need the money so the 58 hours are a needed pain but it has not be easy. I really hope that I can get my real estate license soon.
