Craving...

What I'm craving today:

Butternut Squash Soup

Mmmmmm, and my favorite place to get it is at Sweet Divas Cottage Bistro and Patisserie. It's one of the links to the right. If you're fortunate enough to live in Brea, CA, you can enjoy the ambiance of this cute little cottage. Perfect place for you and your girlfriends. Not so good for your boyfriend or husband unless they're the type that likes tea. (There's a great french dip sandwich for the guys though - if you could only get them to go there) It's not like they have to drink tea, there's other drinks. They just don't have beer. lol.

And for those who can't make it to Brea...here's a recipe that I tried and it turned out just deeelish:

Butternut Squash Soup Recipe
courtesy of Gourmet Magazine

1 medium butternut squash (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger, optional
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.