Christmas is over. I hope everyone had a wonderful time and receive plenty of gifts.
Our Christmas was white as I wished for, plenty of laughs and lots of good food. The only sad part is that my camera broke down and we don’t have any pictures š¦
Until I get my dream camera (Easter Bunny, I’ve been really really good) is going to be a whileĀ Ā š . I can’t stay that long without a camera so meanwhile I have to improvise. I was looking at a cheaper Canon, something to hold me over for 3-4 months but still haven’t decided yet. If you have any suggestions, I’d be more than happy to take them into consideration.
Lucky me, I still have some recipes I haven’t shared with you yet. Today I’m going to post a delicious creamy soup made from one on my decorative Halloween squashes :)). I still have 2 peanut squashes waiting to be cooked. Yummy.
For this soup I used an Australian heirloom Blue squash, correct me if I’m wrong.
The idea of this soup came from Maya‘sĀ Creamy Patisson Squash Soup with Reblochon Cheese but I just couldn’t find a Patisson squash anywhere so I took matter into my own hands and came up with Creamy Blue Squash Soup with ComtĆ© Cheese or Cheesy Squash Soup š
Ingredients
2 lbs winter squash (mine was bigger, the rest was baked and mashed)
2 carrots
2 leeks
2 celery ribs
3 tbsp butter
6 oz ComtƩ Cheese
stock
salt, pepper, nutmeg
Directions
Melt the butter and add the chopped carrots, leeks and celery ribs . Pour 1/2 cup stock over them.
Cook until soft.
Meanwhile clean the squash
When the vegetables are soft, add the chopped squash and cover with stock
Simmer until the squash is cooked. Season with nutmeg, salt and pepper and let cool slightly.
Puree the soup
Return the soup to the pan, add the shredded Comte cheese and heat gently.
Serve hot sprinkled with more cheese (optional).
closer view
Few days before Christmas I submitted my blog to AllTop and they already listed it, yeeee
This recipe goes to
Thanks for reading, appreciate your support,
Roxana.
GreenGirl
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