Sunday, February 19, 2012
Day 30: Butternut Squash Soup (A few days late)
As you know very well I was sick and on day 30 I ate about a total of 100 calories that I'm sure didn't get past my stomach. I haven't been able to think about food and this blog was the last thing I wanted to do. On Sunday I was a ton better and finally able to eat some food and to think about food. I was able to plan out our dinner meals for the week, which is something I wasn't sure I was going to be able to do.
Here is what I ate for Sunday:
Fancy Pancakes (see previous post about these) with maple syrup
Mac & Cheese with chicken and veggies
Butternut Squash Soup (see recipe below)
Sparkling Cranberry Juice
TJs mini ice-cream cone
Recipe: Butternut Squash Soup
I got this recipe from America's Test Kitchen Family Cookbook and the recipe is soooooo good! We love making this soup because it turns out great every time and it is really easy to make. We tried making the healthier version that they have in their Healthy Cookbook, but it didn't turn out nearly as good and this one isn't too bad for you.j
2 tbsp unsalted butter
1 onion, chopped fine
3 pounds butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
5 cups low-sodium chicken broth
2 sprigs thyme
1/2 cup heavy cream
Salt and pepper
1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20-25 minutes.
2. Remove the thyme sprigs and puree the soup in batches in a blender until smooth.
3. Return the pureed soup to the pot. Stir n the cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle additional servings with more nutmeg, if desired.
Little Bubs really enjoyed the soup after he finally got the fact that the soup goes in his mouth and not on his tray!
Serving Size: 8 (about 1 1/2 cups per serving)