Butternut Squash and Egyptian Onion Soup
- 1 butternut squash (about 4-4.5 c. pulp)
- 2 tbsp. butter
- 3 Egyptian onions (or leeks)
- 7 sprigs of gresh thyme
- 2.5 c. chicken broth (see bottom of Roast Chicken recipe)
- salt and pepper to taste
- sour cream and
bacon garnish
Cut the butternut squash
in half lengthwise and scrape out seeds. Then place cut sides
down on a cookie sheet and bake in a 350 F oven for about an hour until
flesh is soft. Peel off skin.
Cut Egyptian onions into small pieces (include white and greens).
Saute onions and thyme in butter until onions are soft. Add
everything else and cook for twenty minutes. Garnish with sour
cream and bacon.
Serves 4-5 as a main course.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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