Monday, September 28, 2009

My Little Muffin Eats a Muffin (and mom bakes again!)

My little muffin eating, no less, a delicious pumpkin muffin baked in the new oven!


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.



Ingredients
  • 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.

Serves 4.

Directions

  1. In a large saucepan, saute onions in butter until tender/translucent.
  2. Add squash, water, bouillon, marjoram, black and cayenne pepper.
  3. Bring to a boil and cook 20 minutes until squash is tender.
  4. Puree squash and cream cheese in a blender or food processor until smooth.
  5. Return to saucepan and heat through. Do not boil.
  6. 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!

7 comments:

Gina said...

Yum! But I think I'd be the only one in my family who'd eat it. Booooo.

The Pettijohn's said...

SUPER impressed with your culinary skills! I have none, though you now have inspired me.

In fact, I'm brushing up on my housewife duties: and poof! I'm back in the kitchen this week and need new recipes.

You came to the rescue :)

Lea Liz said...

This sounds sooo good.. I have never tried it but I think I want to make it now :)

Smith Family Forum said...

You can also substitute Chicken Broth for the water & boullion and if you have an imersion blender it is much easier to blend in the pot than in a blender. Also if you do blend in a blender the stuff is hot and you need to keep the cap of your blender lid off. Mom

Duet Diva said...

Looks amazing andI will try for sure here in the coming cold months.

Kari said...

YUM! i've always wanted to make something like this, thanks for the recipe!ea

Elizabeth said...

What a cutie!