Hungry Heart

Adventures in healthy living

Squash and Potato Soup

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Jerry and I are headed out of town this weekend. 
We are celebrating mine and Lauren’s 30th birthday in Charleston, SC.

Jerry and Brett planned the trip for us, and picked the destination.
I am psyched to go to Charleston. I hear it is charming and historical, and quite the foodie town.

I am going to eat and take photos for 3 days straight.

Whenever Jer and I are going to be away for the weekend, I try to clear the fridge of random leftovers, or use up pantry items.
Last night’s dinner was leftovers (ok, Jer had leftovers and I had a bowl of cereal and some carrots).

But Wednesday’s dinner was random interesting.

I made a Squash and Potato Soup.
With pear and sharp cheddar.
Strange, but quite tasty.

I sauteed onion, garlic, a 1/4 teaspoon of rubbed sage and a pinch of cayenne pepper in one tablespoon of olive oil and one tablespoon of butter.
Then I added 2 cups of diced potato and 1 diced pear. I added a tablespoon of flour and let it cook for a minute.
Next was 3 cups of vegetable broth and 1 cup of skim milk.
Once it came to a bubble I added one cup of pureed frozen butternut squash. (Store bought wold be fine).

After the soup cooked for about 30 minutes and the potatoes were soft, I pureed the whole thing with my stick blender.
I stirred in one cup of grated sharp cheddar cheese.

I topped the soup with a little more grated cheddar and some leftover bacon from our BLTs last week.

I loved the salty bacon on top of the smooth, slightly sweet soup.
Next time I would add a little more squash, and a little more sage.
(I love squash and sage, it reminds me of Thanksgiving).

Have a lovely weekend!
Be back next week with tons of pics from the trip.

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