Muffin Tin Monday

There was no theme this week for Muffin Tin Monday so we finished up some leftovers.

Emily enjoyed the Butternut Squash soup we made for Thanksgiving.

  Top Row: Grapes, Ranch dressing, Cucumbers

Bottom Row: Artichoke dip on crackers and Butternut Squash soup

Butternut Squash Soup

• 1 medium butternut squash, peeled, seeded and chopped
• 2 tart green apples, peeled, cored and chopped
• 1 medium onion, chopped
• 1/4 tsp dried rosemary
• 1/4 tsp marjoram
• 6 cups chicken broth
• 2 slices stale bread
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup heavy cream

In a large pot over medium high heat, simmer all ingredients except the cream, covered for 45 minutes.  Puree in a blender or food processor, 2 cups at a time.  Return puree to pot.  Stir in cream and heat to just below boiling.

You can make ahead and freeze without adding cream.