Thursday, November 3, 2011

Month of Meals- November Failure & a new recipe

You may have noticed there was no post for Month of Meals {November}. That's because I don't have one. I have resorted back to my old self and cooking my old self recipes. Oh well, maybe next month. And at least I'm still cooking. 

I did make a really delicious Fall soup for Halloween that I will definitely be making again. It is easy, healthy and delicious! The perfect combination. 

Here's the recipe {adapted from Martha Stewart Everyday Food}

Pureed Butternut Squash Soup:


approx. 2 1/2 pounds of butternut squash {peeled and cubed}
1 yellow onion
2 T butter
2 T ginger
2 cloves garlic {chopped}
5 cups water
1/4 c. orange juice

1. Pierce squash with large knife and insert into microwave for approx. 6 minutes. Peel and cube {you can buy already peeled and cubed squash at Trader Joe's and most major grocery stores if you want to skip this step}. 

2. Chop onion and saute in 2T butter. Cook on medium-low heat until onion is translucent, approx. 10 minutes. 

3. Add ginger and garlic and combine. 

4. Add squash and cook approx. 2 minutes. 

5. Add water and bring to a boil. 

6. Reduce heat to low and simmer approx. 20 minutes or until squash can easily be pierced with a knife. 

7. Working carefully, puree with a hand emulsion blender or add to a blender {if using a regular blender make sure lid is off and covered with a towel as heat needs to escape while blending}. 

8. Add orange juice and serve hot. 

And these were the perfect addition to the soup:

Mom's Corn Bread Muffins


1 box Krustez Corn Bread Mix
1 box Duncan Heinz Yellow Cake Mix {extra moist}
4 eggs
2/3 c. oil
1/3 c. milk {add more if mixture seems too dry}
1/2 c. cream corn

Mix ingredients above in a large mixing bowl. Prepare muffin tin and fill with corn bread mixture. Bake  for 18 minutes at 400. 

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