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*
- 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)
- 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.**