Butternut Squash-Humor & Soup Recipe

My mother-in-law and I love vegetables for two reasons:
1) The humorous possibilities once they are dressed up and you make them say funny things and,
2) Of course, for their edibility.

We’ll start with the humor and end with a recipe.

I’ve received a picture from her of a “sexy carrot” lounging by the pool, a tomato face that would put Mr. Potato Head to shame, and this…

This is a little something from her and her garden that she sent me awhile back, with the caption, “I don’t know…it was crawling in the garden.”

Therefore, it was no surprise when she received the following from me…

“It seems that Marge never really lost that baby weight.”

And this…

“Seriously, all I did was cut out carbs. Think about it, we are starches.”

And finally this.

“Jim?”

Produce humor. Cracks me up every time.

Now, for the Butternut Squash Soup Recipe. This is my recipe, but it’s also based on one that I found in my P90x cookbook (thanks, P90X), along with a few changes that I came across to make it even yummier. Enjoy!

Butternut Squash Soup

3 Tbsp Minced Shallot; Minced
2 cloves Pressed Garlic
6 cups Butternut Squash
2 cups Low-Sodium Chicken Broth
3 Tbsp Water

Peel, seed and cut the butternut squash up into 1″ chunks.

Using a non-stick saucepan, combine the shallot, garlic and water, cooking over low heat until translucent.

Using a large pot, add the squash and chicken broth, and simmer until the squash is soft. It usually takes 20-30 minutes.

Transfer to a blender or food processor and puree.

Return the soup to the pan and place over medium heat until heated through. Serve.

You will love this, guaranteed. It has been “Bicep’s Approved”.