Butternut Squash Soup

Butternut Squash Soup

I feel out of sorts posting about a soup without my friend Seriously Soupy talking about it  After all, she’s been preaching to us for years how easy it is to make soup.

Last night for dinner my daughter and I made some Butternut Squash Soup (for the first time), and it was amazing. Let me clarify, it was restaurant-quality, according to my 9-year old son who had just last weekend, ordered a bowl of Butternut Squash soup at a local restaurant.

I could not believe how simple it was to prepare the soup.  And, I even cheated and bought the pre-sliced butternut squash cubes so I didn’t have any hassle.  We chopped all of the ingredients together and let them saute a bit on the stove in some butter.

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Is there anything better than walking into the front door and smelling vegetables cooking on the stove?  Our entire apartment was full of this warm, succulent aroma which was a welcomed distraction to the dreariness of the cold, rainy day.  Then, we added some chicken stock to the pot and voila, we let it simmer on the stove for 40 minutes.

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The last step is just to blend your soup and you’re finished.  It’s that easy.

I’ve hesitated to make Butternut Squash soups at home because I always thought they were too creamy.  And, for that reason, I don’t order the soup when I’m at a restaurant either.  This particular recipe calls for no additional cream; we let the veggies and the stock speak for themselves.

Be forewarned though, even without the cream, it’s still very filling. I had one large bowl for dinner and I was stuffed.

The best part about the soup are the leftovers, which will warm your bellies for days to come.  Also, don’t be afraid to freeze your soup too.  It’ll be just as good a few weeks from now when you’re looking for a quick dinner fix.

Hope you enjoy.  We certainly did.

Butternut Squash Soup:

adapted from Allrecipes

makes 4-5 servings

Ingredients:

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Instructions:

  1. Melt the butter in a large pot, and cook the onion, celery, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

 

 

Stuffed Acorn Squash

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We’ve got tons of pumpkins and gourds from the fall festivals we hit last weekend.  I find this time of year I get so excited to pick apples and pumpkins that’s while I’m in the moment, at the farm stands or roaming through the orchards, it’s fun.  Then, when I’m back at home, staring down the pumpkins and dozens of apples that definitely won’t get eaten (and subsequently take up too much room in my apartment kitchen) , I begin to stress.

Same goes for all of the beautiful fall vegetables that adorn all of the grocery stands along the streets. Without even giving it much of a thought, I fill my cart up with the squash and sweet potatoes— they’re vibrant colors lure me every time.

This year, I was determined to actually try to cook something new with my beautiful squash.  Luckily I had ear marked a recipe that looked too interesting to pass up.

If you’re looking for a hearty, entry-like dish, celebrating squash, you’re in luck with Stuffed Acorn Squash.  And, it comes in perfect single-serve portions.

This recipe is super tasty, and quite filling with the addition of the rice. It’s bursting with the juxtaposition of flavors from the mushrooms to the kale to the garlic.  Honestly, you could really add any saute of vegetables you desire.  Next time around I might try a ratatouille-like mixture of eggplant and tomato and onions.

It’s the perfect end to a cool fall day.  Go ahead, try it for yourself!

Enjoy.

 

 

Last 11 Days to #Bake it Happen™

 

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Photos have been coming in from all over the country.  From Texas to Maine, California to Florida, we’ve been loving the pictures of Mom’s baked goods.

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We hope you’ll join the Bake it Happen™ campaign to raise money and awareness for Breast Cancer research.

It’s so easy. 

All YOU have to do is bake one of Mom’s recipes.

Then, every time a picture of your Bake it Happen baked good or Bake it Happen experience is uploaded, WE WILL DONATE $$ to the Pink Pumpkin Patch Foundation for breast cancer research.

It’s THAT easy my friends.

Oh, and, by baking, you also are entered into a chance to WIN an iPAD mini.

So, what are you waiting for?

Join the movement:  http://www.bakeithappen.net!

 

 

 

No-Noodle Zucchini Lasagna

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Forgive my absence from My Judy the Foodie. Between the hectic holiday weekend and being in the throws my BAKE IT HAPPEN campaign, I didn’t have much time to focus on anything but, my kids and my baking and promoting for breast cancer research.

So, here’s the shameless plug of the day for the Bake it Happen campaign.

Yesterday was a big week for us.

Our campaign was not only featured on the local news but, we were also featured in a radio interview over at SiriusXM Satellite Radio (here’s the link if you want to listen to it for yourself: https://soundcloud.com/siriusxmentertainment/the-moms-and-bake-it-happen-support-breast-cancer-awareness-month).

We get so excited when we receive pictures of Bake it Happens from all over the country. From little kids mixing the batter to running teams showcasing their baked goods, there’s no better feeling than to see Mom’s recipes being shared, all in the name of breast cancer research. And, we’re thrilled that our sign ups are 10x more than last year. But, now we need people to actually take the recipes they’ve received and to BAKE and share (hint hint hint).

Remember that the campaign runs through the end of October so, if baking isn’t your thing, you can plan ahead. Trust me friends, these recipes of Mom’s are tasty and easy and you won’t regret a thing. For more details, check out www.bakeithappen.net. Hope to see you baking soon.

Ok, now back to my regularly scheduled post:

So, I guess I’ve been on an Italian kick lately since last week I posted about Baked Ziti. Or, maybe I’ve been trying to cook to the lowest common denominator in our house which is my 12 ½ year old daughter. Lately I’ve noticed that she’s not in the healthiest eating phase and, she’s got an insatiable appetite—due in part to a growth spurt. She’d likely grab for seconds of pasta or some carb-laden dish rather than opt for more veggies or fruits (On second thought, I guess not too many 12-year olds would select veggies over pasta).

My compromise for last night’s dinner– without giving her a complex and potentially kick-off an adolescence of eating disorders—was to riff off a family favorite. I can’t stress enough how simple tweaks to celebrated dishes not only help to diversify dinnertime but also, encourages your kids to try these dishes. I actually got this idea from a good friend who’s not eating any carbs. I took our basic lasagna recipe and, instead of using the noodles, I used long thin strips of zucchini.

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Not only was the dish wonderfully tasty but, the kids were getting in a nice helping of vegetables. They LOVED it and requested it for the next time instead of lasagna.

That’s a win/win in my household.

Go on, try the dish. I promise you’ll LOVE.

And feel free to dish on any creative substitutions you’ve made to your meals….

 

 

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