While Beck attempts to non-nap (i.e. reading Goodnight Moon or The Very Hungry Caterpillar in babyspeak instead of napping), I'm going to entice you with a delicious fall meal prepared by your's truly.
I wouldn't say that I'm a superb cook by any stretch of the imagination. I wouldn't even say I'm a good cook. I can just follow a recipe, that's all.
My mom is the chef of the family, and I'm really content to let her be so that I don't have to learn how to cook a Thanksgiving turkey any time soon. Thus, it was by her recommendation (and many taste tests of her leftovers) that I came across this recipe for Butternut Squash Soup.
And, you all, it is a-mmmmmm-azing.
- 6 tbs chopped onions*
- 4 tbs butter/margarine**
- 1 whole butternut squash peeled and cubed
- 3 cups water***
- 4 cubes chicken bouillon
- 1/2 tsp dried marjoram
- 1/4 tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 2 8 oz pkg cream cheese****
* I used pre-chopped frozen ones from a bag
** I used butter
*** I would recommend more since mine was the consistency of cheese sauce, but still delish.
**** I only used 1 pkg otherwise it would have been OVERLY rich. Promise.
- In a large saucepan, saute onions in butter until tender/translucent.
- Add squash, water, bouillon, marjoram, black and cayenne pepper.
- Bring to a boil and cook 20 minutes until squash is tender.
- Puree squash and cream cheese in a blender or food processor until smooth.
- Return to saucepan and heat through. Do not boil.
- Serve! Mmmm!
The critics say...
Abby = I could eat the entire pot by myself!
B = Bleh! I hate any type of vegetable that isn't corn!
Beck = Mmmm! I'll share a bite with you!