The Luckiest Girl Alive

C’mon guys, it’s NOT always about shopping! A girl CAN be happy for other reasons too, okay? Haha!

The reason I consider myself the luckiest girl alive is because about 6 months ago my husband changed his job! Without a doubt, I was super happy for his new endeavor, but listen to this… He started cooking for me!!! No, he is not a cook neither does he work in the food industry; he simply started finishing work earlier than I do! And let me tell you, it is SUCH A TREAT when you get home and supper is ready! I still can’t get over the fact, I am so happy!

Usually, Monday nights are our grocery nights, and I LOVE our trips to Costco! This Monday was very special because we were able to pick up some butternut squash. I know, I know, it is so passé, especially toward the end of November; but to me it meant that Justin was going to make his SIGNATURE Butternut Squash soup! Wooohoooo!

This time around, we coordinated a bit, because I wanted to be a part of his fiasco. Frankly, I don’t quite understand why I even bothered, because normally when you get married it goes like this: What’s his is mine, what’s mine is mine. No? Just kidding! I indeed wanted to help him out and at the same time to document this little kitchen adventure for you.

Therefore, without further ado, I would like to introduce you to our signature Butternut Squash soup recipe which should be enough for 6 servings, or in other words, you get to have seconds!!! *drool*

Ingredients:

6 tablespoons of chopped onion or a medium-sized onion
4 tablespoons of margarine
6 cups of peeled and cubed butternut squash (we used an entire pack from Costco)
4 ½ cups of chicken broth ( in my opinion, vegetable broth would be fine too)
½ teaspoon of marjoram
¼ teaspoon of ground black pepper
1/8 teaspoon of cayenne pepper (better if grounded)

Directions:

In a large saucepan, sauté onion in margarine until tender. Add butternut squash, chicken broth, marjoram, black pepper and cayenne pepper. Bring to boil and cook until squash is tender.
Puree the mixture in a blender until smooth. Return to saucepan to heat through, but don’t let to boil.

**The original recipe also called for 4 to 8 ounces of cream cheese, depending on how rich you like your soup; we skipped on it and had no regrets (healthier version: check!!!). If you’d like to give it a try, add cream cheese to the mixture in a blender.**