Butternut Squash Soup

Tonight I tried a new recipe that Brit had posted on Facebook. (See the original recipe here.) However, when I discussed my plans with my dad over the weekend, he suggested that I add carrots and apples along with the squash. I also halved the amount of cream cheese that the recipe calls for. You heard me. Cream cheese! I can't wait to eat my leftovers for lunch tomorrow. Here is the recipe as I made it tonight. I highly suggest you make this immediately. It is officially my new favorite soup!

Butternut Squash Soup

6 Tbs. chopped onion

4 Tbs. butter

6 C peeled and cubed butternut squash

1 peeled and diced carrot

1 peeled and diced apple

3 C water

4 cubes chicken bouillon

1/2 tsp. dried marjoram

1/4 tsp. ground black pepper

1/8 tsp. ground cayenne pepper

1 8 oz. package cream cheese

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until veggies are tender. Remove from heat. Add cream cheese and use an immersion blender to puree everything (or puree squash and cream cheese in a blender in batches) until smooth. Do not allow to boil.

Apple Crisp

Nothing says, "Autumn" to me like warm, sweet, cinnamon-y apples. Apple crisp is one of my favorite desserts: it's easy, there are only a handful of ingredients, and you can whip it up in a matter of minutes. Because there's so little preparation, I can even let my helpers lend a hand.


Grandma Pink's Apple Crisp
4 C peeled and sliced apples
1 t cinnamon
1/2 C water
Put apples in 8x8 pan. Pour on water and sprinkle with cinnamon
Bonus: toss in a handful of raspberries, or fresh cranberries.

Crumble together: 1/2 C butter, 1 C sugar, 3/4 C flour and put over the apples
Bake uncovered at 400 degrees for 45 minutes.
Serve topped with some vanilla ice cream if desired.

It's almost as sweet as my helpers :)