Pumpkin Carrot Butternut Squash Soup
In leu of your Sunday “Single Girl’s Guide to Entertaining” I will provide you with a recipe of my own:
Pumpkin Squash Carrot Soup
1 large can 100% pumpkin
1 butternut squash (baked into mush)
1 lb bag of carrots (boiled, then pureed in their broth)
1.5 qts chicken or veggie stock
1 sauteed onion
1 large container sour cream (or anything else creamy)
Pepper 1 tbsp
Salt 1/2 tsp
1/2 tsp ground Nutmeg
Cinnamon 1 tbsp or to taste
1/4 tsp ground clove
1/4 tsp ground ginger
Cook everything for hours and hours in a crock pot, and serve hot, with a spoonful of sour cream and a sprinkle of diced chives to garnish.
It’s been a big hit, next to my infamous split pea soup.
EDIT: I forgot to mention that you can put half the container of sour cream, or you can put some heavy cream into the soup to make it creamy, then garnish with a spoonful of sour cream and chives.