From 760b4831b81c59f936f6b1c15e5201d6716670c7 Mon Sep 17 00:00:00 2001 From: Dustin Walker <> Date: Mon, 21 Aug 2023 21:37:12 -0400 Subject: Slimming down website --- recipes/butternut_squash_soup.html | 58 -------------------------------------- 1 file changed, 58 deletions(-) delete mode 100644 recipes/butternut_squash_soup.html (limited to 'recipes/butternut_squash_soup.html') diff --git a/recipes/butternut_squash_soup.html b/recipes/butternut_squash_soup.html deleted file mode 100644 index 3bbf220..0000000 --- a/recipes/butternut_squash_soup.html +++ /dev/null @@ -1,58 +0,0 @@ - - - - - Butternut Squash Soup - - - - - - -
- Heilich Pennsylfaanisch Reich -

Butternut Squash Soup

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Squash has been eaten in the Americas since prehistory, but the butternut squash itself (a winter squash) was developed in 1944.

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Ingredients

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  • 1 small butternut squash (halved lengthwise)
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  • 2 carrots (chopped to 1" pieces)
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  • 1 onion (quartered)
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  • 1 bulb of garlic
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  • 2 tsp olive oil
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  • 2 tsp maple syrup (more optional later)
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  • 5/2 cups chicken broth
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  • 2/3 cup milk
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  • 1/4 tsp ground cinnamon
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  • 1 pinch ground nutmeg (optional)
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  • 1 pinch ground cayenne (optional)
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  • 1 pinch ground black pepper
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  • 1 pinch salt
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Instructions

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  1. Heat oven to 400F.
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  2. Add squash (face down), carrots, onion, and garlic to baking pans.
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  3. Drizzle vegetables with oil and maple syrup, season with salt and pepper.
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  4. Bake vegetables until squash and carrots are tender (30 minutes minimum).
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  5. Transfer vegetables to large pot, and add broth, milk, cinnamon, nutmeg, cayenne.
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  6. Stir to combine, head to medium heat and simmer on low head for 5-10 minutes.
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  7. Blend ingredients with immersion blender, high speed blender, or a simple masher.
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  8. Season to taste with salt, pepper, syrup, etc.
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