Consider taking a cup of Mara's Route 66 Squash Soup on your next road trip.
HERE'S HOW TO MAKE IT
I started with some butternut squash that Kathy had baked for lunch just yesterday.
Next, I sauteed half of a large white onion with a bit of parsley in two tablespoons of Queen Creek organic olive oil. After about two minutes on medium heat I mixed the onion & parsley with two cups of mashed squash adding just enough Organic Valley Whole Milk to bring it to a soup consistency stirring constantly for about five minutes.
Near the end of cooking, to make it even healthier, I added a bit of chopped fresh kale.
Season to taste with sea salt and freshly ground black pepper. Oh So Good!
Season to taste with sea salt and freshly ground black pepper. Oh So Good!
Tucson Arizona
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