Tuesday, December 22, 2009

Butternut Squash and Sweet Potato Soup

A simple, quick and tasty soup. Slice butternut squash in half and bake in 350 degree oven for approximately 45 minutes or until fork-pierceable. Sweet potatoes are wrapped in aluminium foil and baked in same oven for approximately one hour. Saute one half of a large yellow onion in olive oil until translucent. Remove skins from all squash and potatoes and combine in large saute pan. Add 1-2 cups chicken broth. Puree with hand held imulsifier (or use blender in stages--be careful, as liquid is hot). Salt and pepper to taste. Garnish with sliced red pepper and chopped parsley.

Sunday, November 1, 2009

This is the first post on Dana's Dish. It will scroll down or can be deleted, but it was written to test word wrapping, photo uploading, and general usage.

Here's a first photo:

And here is a link to Yahoo!.