Butternut Squash Soup
It's a little watery since I omitted the heavy cream, but both the Hunk and the Teen approve.
- 2lbs butternut squash, diced
- 1 onion - diced
- 2 cloves garlic or equivalent garlic powder
- 4-6 cups chicken or vegetable broth
- nutmeg, salt, pepper, and cinnamon to taste
- 1 TBSP olive oil
Saute the onion and garlic. Add the butternut squash and broth. Boil, then simmer for 15-20 minutes until the squash is tender. Using a slotted spoon, remove squash and blend. Add back to broth. Season to taste with nutmeg, cinnamon, salt and pepper.
I started with 6 cups of broth but ended up pouring off 2 cups or so before blending.
I really, really, really wanted to do my signature marinade for this, but we were out of soy sauce (remember, no grocery shopping until the cupboards look like Old Mother Hubbard's). Breading the fish is out of the question for the next 50lbs. So ... pan seared with olive oil, salt, and pepper.
Mango Peach Salsa
I got the idea for this salsa from Costco. I have frozen mangoes, canned peaches, and canned diced tomatoes. We'll see how this goes.
- 3/4 bag of Fresh and Easy frozen mangoes
- 1 can peaches, in water or pear juice
- 1 sweet onion, diced
- 1 can diced tomatoes
- 2 cloves garlic
- 2 tbsp chopped cilantro
- juice of one lime
- dash salt and pepper
Combine all ingredients and chill.
Quinoa (instead of rice) - prepare according to package directions. It was the first time I had made it.
All in all, dinner turned out pretty well.