Tonight was a good night for soup. Actually, I think any night is a good night for soup. The Butternut Squash Soup I made was delicious. We paired that with a fresh artichoke with butter and some delicious bread from the European Market.
We were watching Taevi tonight, but she was exhausted and fell asleep on the stairs when trying to get to Papaw. She was just too tired to make it all the way up the stairs, I guess.
Butternut Squash Soup
1 large Butternut Squash
1 large onion, chopped
2 cloves garlic, minced
2 Tablespoons olive oil
2 teaspoons minced fresh thyme (or ½ teaspoon dried), minced
2 teaspoons fresh sage, chopped
2 Tablespoons fresh basil, minced (or 1 teaspoon dried)
1 teaspoon salt
1 Tablespoon flour
½ cup Dry White Wine
2 cups Milk
Pepper to taste
Peel the squash and remove the seeds. Cut into cubes and steam until tender. Saute the onions and garlic until the onions are clear (5-10 minutes). Mix in the spices and the flour. Add the wine and continue cooking for a minute or two, stirring to mix. Transfer the mixture to a food processor or blender and blend until smooth. Add the milk, one cup at a time, blending in between. Adjust the seasonings. Heat gently just before serving.