Monday, October 3, 2011
Morning Has Broken
This kind of weather makes me want to get out in it. One of the places I totally love to visit this time of year in the Atlanta Botanical Gardens. Last year they added so much to the already existing and beautiful gardens. They even have a "cooking garden" which features the vegetables of the various seasons. They invite guest chefs in to demonstrate those seasonal jewels. It is really interesting, beautiful and peaceful.
So, if you are looking for a wonderful day trip in the Central Georgia area, seek out the Atlanta Botanical Gardens. You won't be disappointed.
RECIPE OF THE DAY
Butternut Squash Soup
1 Butternut squash, about 2 pounds, halved and seeded
1 Vidalia onion, quartered
1 Sweet Potato, peeled and quartered
Dash Hot Sauce
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
2 cups chicken broth (I use Swanson's)
Ground black pepper.
1/2 cup fat free half and half
PREHEAT OVEN TO 350 F. Coat a 13" x 9" baking dish with nonstick cooking spray.
Place the squash cut-side down on the baking dish and arrange the onion and potato sections around it. BAKE for 60 minutes or until the vegetables are tender. When the squash is cool enough to handle, remove the skin.
In a food processor, or large blender, blend together the squash, onion,potato, hot sauce, curry powder, and nutmeg. Add the chicken broth as needed to thin the mixture.
Transfer the squash mixture to a large saucepan over medium heat, and stir in the remaining chicken broth. COOK for about 5 minutes, or until warm. Season to taste with salt and pepper. Stir in the half and half just before serving.
This soup is actually even better the second day!
Calories per serving.... 116 A glorious low-calorie, good for you soup!!!