Monday, December 12, 2011

Easy Butternut Soup

I'm not a big veggie soup person but last year as I was trying to get my family to eat vegetables in different ways I tried squash soup - and G-boy LOVED it. This was not for dinner tonight, I was just making it to keep in the fridge for the rest of the week but guess who had two bowls for DESSERT!? Yes, G-boy.

And tonight I accomplished my soup in half the time and effort I usually put in so I felt I should share. Normally I peel, chop, boil, then puree. But tonight I slipped it in the oven with my sweet potatoes.....ahhhh, much better!

Easy Butternut Soup

Halve your medium to large butternut squash and lay cut side down on a foil lined pan.
Bake at 350 for 45 minutes or so until soft.
Let cool and scoop squash from skin with a big spoon.

Put your squash in the blender and add:
3 cups of chicken stock
(vegetable stock if you're a vegetarian)
1/2 cup water
a generous shake of onion powder
a generous shake of garlic powder
a little shake of cinnamon
a little shake of nutmeg
a pinch of salt to taste

Puree in blender until smooth, add more water if needed for your favorite consistency.
Reheat to eat.

After the baking it should just take 10 minutes to put together. No cream and no butter - because it tastes good with out it, and you can use those calories to make the salad taste good! Add breadsticks if you got 'em. Enjoy!

Saturday, December 3, 2011

We're Having Moscjitos Tonight!

Introducing the "Moscjito"
(pronounced like the blood sucking bug - named by my girlfriend Lauren and I)
It's a cross between a glass of Moscato and a Mojito. Exciting right!?

Usually in a tumbler:
a few ice cubes
Moscato Wine
(Trader Joe's has a sparkling Moscato that is perfect but you can use any or add a dash of club soda to make your own sparkles)
The juice of 1/4 to 1/2 a lime
& throw in a slice of lime too

That's it!
Happy Holidays!