Thursday, February 10, 2011


This past weekend I had a surge of domestic energy and was in the kitchen a lot. I thought it would last the week so I planned to make awesome dinner every night this week. Sadly, my domestic energy crashed before I woke up Monday morning. Whatever. It was nice while it lasted.

With all my energy, I focused on making things from scratch or healthier alternatives. Here are two recipes that I tried out. Both were tasty.

Butternut squash and sweet potato soup

1 small butternut squash, about 1.5 pounds, diced (1/2-inch)
2 sweet potatoes, peeled and diced (1/2-inch)
1 medium onion, diced
few T rosemary
2 tbsp butter
6 cups vegetable broth
salt + pepper

Melt butter in large pot over medium-high heat. Add vegetables and rosemary and stir to coat. Cover pot and allow veggies to sweat for 10 minutes, stirring occasionally.

After 10 minutes, add broth. Bring to a boil then drop heat to moderate simmer. Let soup simmer for an additional 20 minutes, until potatoes and squash are quite tender. Using a blender, puree' soup until smooth and creamy. Salt and pepper to taste.

and butternut squash mac n' cheese

2 servings pasta
1 serving butternut squash soup
2 oz light cream cheese
few tablespoons shredded cheese

Make the pasta. Drain. To the pasta pot, add the soup. Keep the heat on high or med. high. Mix cornstarch with a little water until smooth. Add to the pot and stir well. Add cream cheese and stir until melted. Put in dishes and top with cheese!

1 comment:

Melany said...

I'd like to try the soup- it looks good. Have you ever made it minus the sweet potatoes, just the squash?