Healthy & Homemade Butternut Squash Soup

Every year, for many years, I have broke a promise to myself and it all has to do with soup.  Yes, I said it all has to do with soup.

You see, each year I have told myself that this is the year I’m going to make Homemade Butternut Squash Soup.  But then I never do make the soup and there has never been a good reason for it either.  Just lame excuses.

This year, I finally kept my word to myself and made the most delicious and healthy soup imaginable.  I now realize that all that procrastination was crazy.  The most time consuming part of making this soup is the peeling and cubing of the squash – which I enlisted my hubby to help me with.  If you want to speed this soup making process up a bit then I suggest purchasing the squash already peeled and cubed from the vegetable section of your favorite supermarket.

This soup recipe fits my tastes and expectations perfectly.  There was no disappointments and I’m adding it to my tried-and-true recipes in hopes that I’ll make it for many more years to come.  If you try this recipe please let me know what you think of it.

Homemade Butternut Squash Soup

1 tbsp. olive oil

1 tbsp. butter (or margarine)

1 small onion, diced

1/2 c. diced carrot

4 cups of peeled and cubed butternut squash

4 c. chicken broth (or vegetable)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/4 c. brown sugar

1/4 c. skim milk

1/4 c. half & half

Salt & pepper to taste

In a large pot, melt butter and oil on low heat.  Add onions and cook until tender.  Once onions are cooked, add carrots, squash, and broth.  Cover; bring to a boil until vegetables are tender.  Remove from heat and puree the mixture.  Return to low heat and stir in milk, half & half, brown sugar, nutmeg, cinnamon, and salt & pepper to taste.  Do not bring to a boil.   

This soup makes a great appetizer or entrée.  I served it as an entrée with a salad and homemade Almost Texas Roadhouse Rolls that I’ll be sharing with you in a future post.  

Although the ingredients are different, this soup reminds me of Panera’s Vegetarian Autumn Squash Soup – yum!

What is your favorite soup recipe?

Advertisements

Crusted Garlic Parmesan Roasted Chicken From The Fall Harvest Dinner

I hope you made it to The Fall Harvest Dinner that my great blogger friends and I hosted yesterday?  If you didn’t, then please rewind for a minute and check it out before you continue reading this post.  You won’t want to miss the beautifully decorated fall table, tasty cocktail, yummy appetizers, scrumptious salad and side dish, soft and delicious homemade bread and rolls, and sweet dessert that was shared there.  Recipes are available for each dish featured in our Fall Harvest Dinner, along with Sandra’s table setting tips, at each individual blog.  Just follow the links I’ve included in that post to access them.

My contribution to our dinner party was a Crusted Garlic Parmesan Roasted Chicken.  Autumn is the perfect time to start roasting meats and chicken is no exception. This is an easy dish to make and a relatively inexpensive way to feed a hungry crowd.  The recipe and baking instructions come straight from the cook (hubby) in this house, not (me) the baker.

Preheat oven to 325 degrees.

Remove the giblets and discard them.  Rinse and dry the chicken.   Place the chicken in a large roasting pan; drizzle olive oil, honey, and red wine vinegar on top.  Crush 4 cloves of garlic and sprinkle onto the chicken.  

In a bowl, mix together seasoning consisting of 2 tbsp. dried basil, 1 tbsp. Italian seasoning, 2 tbsp. parmesan cheese, 2 tsp. five pepper spice, 2 tsp. celery salt, and 1 tbsp. of dried cilantro.

Generously sprinkle seasoning over the chicken and into the roasting pan. 

Slice one medium onion, and chop the very top of a head of celery (including the leaves).

Cover the chicken with the vegetables.

roast chicken halloween decor hot dog roll 028

Fill the roasting pan 1/4 of the way full with water or chicken broth.  Place chicken in preheated oven and bake until internal temperature of chicken is 180 degrees.  For the size of the chicken hubby baked it took 2 hours.

Remove from oven and allow meat rest for about 10 minutes before removing it from the pan.

Slice and serve.

This chicken is baked just like I like it.  Moist inside and crusty on the outside – yum! 

What’s your favorite meat to roast?  Beef, pork, lamb, turkey, ham, or chicken?

linky-brag-200x200

weekend-potluck-buttong