Fall Food

Last week I made Sunday dinner again.

Butternut Squash Soup, spinach and Craisin Salad

and Pumpkin Cookies. Yum

Thanks for the pics Ivy!

Ivy's pictures make everything look wonderful...

Recipe below YUM!

One onion (a big white one) chopped.

Used cooking spray to saute onion in a big pot

Cut the butternut squash in half, and after scooping out the insides put it in a baking dish with about 1/2 inch of water in the bottom. Cooked it at 450 for about 20 minutes (basically until soft enough that I could scrape it off of the skin). For this group I used the two squashes.

Cut the squash in to chunks and threw them in a blender with chicken broth to help blend it

dumped the mixture in to the pot

Added cumin, dash of nutmeg, salt, ground pepper and tumeric- all to taste.

Added half package of fat free cream cheese, though this prob wasnt necessary. Then had fat-free greek plain yogurt (i think this is the best!).

Ingredients:

5-6 cups chicken broth (2.5-3 cans)

Butternut squash

onion

cumin

tumeric

salt

pepper

nutmeg

may add cream cheese, yogurt

I found already cubed butternut squash at Whole Foods this week... what a timesaver!