Ok, so I have had requests for the recipe for the squash soup. I was going to put this in the original post but I kinda wanted to see how many people read our blog and would respond. Apparently there are at least 3 of you. So I am not much of a cook, so if I can do this so can you. Here it is:
Ingredients:
1 Large onion, chopped
4 medium carrots, chopped
5 Tbl. butter
3 lbs. butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 tsp salt
1/2 tsp dried thyme
1/4 tsp white pepper
1 cup half and half cream
1/2 cup milk
Grated Parmesan Cheese, optional
Directions: In a dutch oven or soup kettle(i used a stock pot - is that the same thing? oh well it worked.) over medium heat, saute onion and carrots in butter for 5 minutes, stirring occasionally. Add squash, broth, zucchini, salt, thyme, and pepper; bring to a boil. reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Cool until lukewarm. In a blender or food processor, puree soup in small batches until smooth; return to kettle.(this is where my awesome
immersion blender came in handy. I didn't have to take it out of the pot, and it was pureed in about 30 seconds! amazing!) Add cream and milk; mix well and heat through(do not boil). Garnish with Parmesan cheese, if desired. 12-14 servings. (hence the reason I ate this for 3 days, lunch and dinner.)
This is seriously so good. And I guess good for you. Lots of veggies right? Enjoy!