Lee’s Gourmet Butternut Squash Soup
I made this soup tonight and it was very tasty and filling!
This is a thick and hardy soup that will warm you right
up on a cold, rainy Spring day!
1 small onion (chop in blender)
3 tablespoons butter or coconut oil
1 carrot…( more if you like carrot)
Chop in blender
2 medium potatoes peeled and cubed
1 medium butternut squash, peeled, seeded and cubed
¼ cup of honey
Salt and pepper to taste
½ cup ½ and ½ cream (eliminate if milk intolerant)
1 32 oz. container chicken stock (organic)
Peel and cut up potatoes and squash. Boil potatoes and squash in water in soup pan. Boil until soft. Drain potatoes then place in Blender and puree adding chicken stock. Only fill half full and leave corner of lid up to relieve pressure.
Place chopped carrots and onion in fry pan and cook until tender. Add honey. Place mixture in blender and puree.
Place Potatoes, squash mixture back into soup pan and add the carrot mixture. Add the ½ and ½ and salt and pepper. Heat until hot.
Sprinkle a little nutmeg on soup. Yum!
Great with homemade Southern-style cornbread!
Jack and Lee
Our Story began in 1970 when we were married in Long Beach, California and moved into a little 3 bedroom home in Huntington Beach. Jack worked for a Bank and they often had visiting bankers from other countries come and check out the American banking system. There was one young Japanese man that Jack really liked, so he asked him if he would like to come to our home for the weekend and be with our family and see how Americans live. That was the beginning of our love for hospitality. It's been forty one years since our first guest slept on our old rickety, broken down sleeper sofa. Since then, we've had the nations come to us. What a rich experience for our family to have wonderful people come and stay in our Home! Our friends and relatives would often call our home "Jack and Lee's Bed and Breakfast!" That's where "Jack and Lee"s B & B" came into being. We welcome you with Southern Hospitality to our homes!