Soupe D'Eid.

It was beginning to look a lot like Eid everywhere I went so I decided to make a turkey dinner for Eid with all the trimmings. I even made homemade Butternut Squash Soup. I just love this soup even when it comes in a box but homemade is divine!

Recipe: Butternut Squash Soup

(recipe is from Sobey's)

Ingredients

1 Butternut Squash, peeled,de-seeded, chopped
1 Can of Evaporated milk
   Try coconut milk for an exotic twist. (of course I used this as dh is malay and its always on hand!)
1 onion,chopped.
1 potato, peeled and chopped.
1 tbs of butter
3 cups of chicken or vegetable broth
1 clove of garlic, sliced
1 tbs of brown sugar
Salt and pepper to taste

1. Place a large pot of medium -high heat and drop in butter. Cook onion,potato and squash in butter for 5-10 minutes,stirring occasionally until everything is golden brown. Add garlic and stir fo 1 min longer.

2. Lower heat to medium. Add broth and low-boil mixture for 20-30 mins or until its is fork-tender. Add salt, pepper, brown sugar and milk. Stir occasionally for 10 minutes longer on medium-low heat.

3.  Allow mixture to cool slightly off the heat. Ladle soup into a blender 1/3 at a time and puree until smooth.

4. Serve in a big bowl with garnish of your choice and a peice of fresh bread.

Tip: Garnish with fresh chopped herbs and sour cream or go exotic with curry powder and sliced green onion.
Tip: No blender? No problem! Use a potato masher for a rustic hearty texture.