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  1. #1
    ...formerly known as Gwen
    Join Date
    Jan 2004
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    Default Butternut Squash vegetable stew

    Order nail wraps from a Jamberry Independent Consultant
    1 medium onion, diced and sauteed in olive oil
    1 large clove garlic, chopped and sauteed after onions have cooked
    1 beef summer sausage*, cubed
    1 bunch celery, sliced. Heart, tops and bottoms removed
    a handful of baby carrots, sliced
    1 red pepper, diced
    1 14.5 ounce can chicken broth
    3 medium gold potatoes, cubed and boiled till soft
    1 large butternut squash, roasted, half cubed, half pureed
    1 acorn squash, roasted and pureed
    1 small carton of heavy cream (or milk, or chicken stock, depending on how thick you like your soups)

    Saute onions in olive oil in a large stock pot for 7 minutes, or until transparent.
    Add garlic, saute 2 minutes (do not brown)

    Add summer sausage, celery, carrots, red pepper to stock pot, stir fry for a minute or two.
    Add can of chicken broth, bring to boil, turn down heat and simmer 40 minutes or until veggies are soft.
    Add potatoes and cubed squash.

    Combine half carton of cream, half the butternut squash and the entire acorn squash in blender or food processor.
    Blend until smooth/puree.
    Add to stock pot. Mix thoroughly. Add more cream or more liquid as necessary.

    Add salt/pepper to taste. The sweeter the squash, the more salt is necessary to cut the sweetness.

    * Also good with turkey ham, bacon - a salty meat is best!
    Last edited by SugarMama; 5 Oct 2009 at 12:08 PM.


 

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