The weather in Northern Indiana this winter has been wild to say the least. Last week we had temperatures in the 60s and it felt like Spring. This week we have had temperatures in the single digits, wind, and snow! When the weather gets cold, we crave something hot and comforting. Today that happened to be soup.
Each fall I buy extra acorn and butternut squash and save them for use during the winter. You can keep them in a cool, dry place and if you want to preserve them longer, dip the stem in wax or paraffin and they will keep for months. I had an acorn and a butternut squash I decided to whip into a creamy squash soup. It turned out great and made a tasty dinner on a cold winter's night. If you don't have whole squash to use, substitute frozen squash--a couple of small boxes should do the trick quite nicely.
Here is how I made the soup. I hope you enjoy making your own. This recipe will probably make about four servings. Keep warm--on the inside and out--with soup!
Creamy Squash Soup