October 10, 2013

Butternut Squash Soup

This is such a yummy Fall soup. And its so different from your typical chicken noodle. Not to mention, your house will smell so good while its cooking. Enjoy!

Butternut Squash Soup

1 3-pound butternut squash
3 T. olive oil
3 tsp. kosher salt
1/8 tsp black pepper
1 T. butter
1 large yellow onion
3 stalks celery, chopped
1 T. chopped fresh sage leaves
32 oz. chicken broth

Heat oven to 400°.  Peel and seed the squash.  Cut into 1 inch cubes and place them on a rimmed baking sheet.  Drizzle with 2 T. of the olive oil, 2 tsp. of the salt and the pepper.  Toss to coat.  Spread in a single layer and roast for 15 to 20 minutes.  Turn and roast until soft, about 15 minutes more.

Meanwhile, heat the butter and remaining oil in a stockpot over medium heat.  Add the onion, celery, and sage and cook until softened, about 7 minutes.  Add the broth, 2 cups of water, remaining salt, and the squash and bring to a boil.  Reduce heat and simmer for 30 minutes.  Remove from heat.  Let cool for 10 minutes.  Use an immersion blender to puree the soup or work in batches in your stand blender. 

Let cool and ladle into resealable freezer bags.  Place bags in plastic container  and freeze.  Store for up to 3 months.

Thaw overnight in the fridge or partially in the microwave.  Warm in covered saucepan over medium-low heat for 20 minutes. 

October 4, 2013

Pumpkin Lush

Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm)
  1. 2 sticks butter, melted
  2. 2 cups flour
  3. 2 cups chopped pecans-seperated
  4. 4 tbs sugar
  5. 1 (8oz) package of cream cheese, soft
  6. 1 cup powdered sugar
  7. 2 (8 oz) containers cool whip (or one 16 oz container)
  8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
  9. 3 cup cold milk
  10. Nutmeg for sprinkling

The Crust
  1. Combine butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes or until golden. Let cool completely. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)
Cream Cheese Layer
  1. Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.
Pumpkin Layer
  1. Mix both pudding with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg and 1/2 cup chopped pecans.
  2. Refrigerate for an hour before serving.
  3. Cut into squares and serve. Keep refrigerated.