Soup and beets

I’ve been cooking a lot, since I’m not working. In between the bouts of kitchen experimentation, I put in job applications and cross my fingers. There are two dishes that I thought I would share with you. We ate the soup on a rainy day, and it was perfect. Of course, there are lots of recipes on the internet…but this one was my creation.  🙂

Butternut Squash Soup

1 butternut squash
3 medium potatoes
3 large carrots
1 onion
2 cups milk
1/2 cup butter
salt, pepper
honey
cinnamon

Cut the butternut squash in half, place 1/4 cup butter, a few tablespoons of honey, and a few teaspoons of cinnamon on top. Bake in oven for 2 hours at 350 F.

While the squash is cooking, boil the potatoes, carrots, and onion in a pot of water. Drain. Put in food processor, blend well. When the squash is done, blend it in the food processor as well. Mix all of the ingredients well.

Place the milk and butter in a pot, and heat until butter is completely melted. Add all of the ingredients, including the salt and pepper, and heat until the soup is smooth and completely mixed.

A great side dish, especially with Persian food, is beets and yogurt. Ok, so a lot of people have a negative reaction to beets…but they have a lot of great qualities! Don’t judge them.

Peel a beet, and cut off the ends. Place in a pyrex dish with a few inches of water, and bake on 350 F until the beet is completely cooked. Let cool, then cut into cubes. Mix with plain white yogurt.

You may also like

4 Comments

  1. I was telling Andrew last night that I need to find a good recipe for butternut squash soup. You may want to add “mindreader” to your resumé.