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Tonight’s dinner: Butternut Squash Soup with Kielbasa, Chiles, Rosemary and Feta. Oh, and round two of (3 year old yeast) Walnut Rosemary Bread (but with olives this time).

First I cut a butternut squash in half and roasted it, cut side down in a 400° F oven for 40 minutes or until it was very tender and then pureed it in a food processor. Meanwhile, I had some kielbasa in the freezer so I chopped that up and sautéed it in a large pot, added 1/2 medium chopped onion and a couple teaspoons chopped Serrano (to cut the sweetness of the squash) and fresh rosemary (bought more fresh rosemary to make more bread but running out of flour – apparently flour is as scarce as toilet paper right now – so need to find other uses for rosemary), added squash puree and chicken stock to soup and simmered 10 minutes. Hearty and tasty. I mean why not have soup for supper?

One Response to Tonight’s dinner: Butternut Squash Soup with Kielbasa, Chiles, Rosemary and Feta. Oh, and round two of (3 year old yeast) Walnut Rosemary Bread (but with olives this time).


  1. I have loved following you for years.
    Rosemary Bertelsen

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