Monday, November 15, 2010

Happy weekend things

My good friend Maxine baked her daughter a kitty birthday cake. Happy 1st birthday to Delphine!!

New furry boots for me! They are the only thing getting me excited for the coming chilly weather.

Butternut squash soup. Its my new fave cuddle-up-with-a-bowl-of-soup meal. I used the following receipe from food network and added a shallot to the onion sauteeing, 3 or 4 leaves of chopped sage and 1/4 tsp cumin at the end for a little bit more spice. stir.


1 (2 to 3 pound) butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock


Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion (and shallot) and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with sage, cumin, nutmeg, salt, and pepper. Serves 6.

1 comment:

  1. LOVE the boots!!! I feel cozy just looking at them.