Thursday, October 7, 2010

Butternut Soup

1 onion
1-2 cloves garlic
4 medium carrots
1 stalk celery
1 dash worchester sauce
Saute above ingredients
Cut, seed and peel one Butternut Squash
add to pan
6 cups water
4 t. chicken boulion
1/2 t. nutmeg
1/4 t. cumin
Cook and blend. Cook down one hour until thick.


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I am a mother and photographer. I love to cook and bake, I enjoy design and hope to share some of what I enjoy here.

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