Butternut Squash Soup

 I love soup.  Soups are generally on the healthy side, lower in calorie and can be quite filling; what's not to love about that???  One of my favorite soups to make is Butternut Squash.  While I have a favorite recipe for it (YIKES! Can't believe I never blogged about it!!!) I am always up for trying something new.  This recipe included potatoes, along with several other vegetables.  unfortunately it is something I had printed out ages ago and don't remember where it is from.  It is very good and I highly recommend it.  Go on... you know you want to!

Butternut Squash Soup

2 tablespoons butter

1 stalk celery, chopped

1 onion, chopped

1 medium carrot , chopped

2 medium russet potatoes, cubed

1 medium butternut squash, peeled, seeded and roasted

32 ounces chicken stock

salt and pepper to taste

Directions:

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Drizzle with a bit of olive oil and sprinkle with salt. Roast in oven for about 30 minutes.  Once cool it is easy to scoop out the squash!

Melt the butter in a large sauce pot, add the celery, onion, carrots and potato; cook until lightly browned (took me about 7 minutes).  Add the stock and bring to a boil; cover and reduce to a simmer cooking for about 30 minutes, or vegetables are tender.  Add the squash and mix.  (For the record, you can do this without roasting the squash.  Peel the squash and cut into cubes; add along with all the other vegetables)

Transfer the soup to a blender and blend until smooth.

Secret Recipe Club: A trip to Debbi does dinner healthy!

      Its reveal time for Group B of the Secret Recipe Club!  This has been such a satisfying challenge group to participate in.  Not only do you get to explore many different blogs but  you also get the joy of passing along some blogger love.  I mean, who doesn't like having their blog complemented? If you are looking for a way to increase your blog visitation than I suggest you check into SRC.
     Holidays are quickly approaching and I always gain a few pounds. This month my secret blog challenge was Debbi does dinner healthy.  I had a challenge just choosing something to make!! Debbi's blog is one I'm going to have to seriously follow.  I love that she has a slight obsession with sweet potatoes and I've got a handful of those recipes save to try on a future date.  And her Buffalo Chicken Shepherds Pie sounds like a massive plateful of YUM!
     I finally narrowed my choices down to two recipes: Butternut Squash Bake and Asian Style Fresh Green Beans. I have this turkey that needed to get used up and I felt that the squash and green beans would be an excellent accompaniment.
The Butternut squash bake is to die for!  It has just the right hint of heat and the crisp topping reheats even reheats well.  While we all loved the flavor of the Asian Style Fresh green beans, we thought that they were too firm.  I even slightly boiled them before stir frying them and  they were still firm... I'm still getting the feel of my new stove and am sure that the error is on my end and not on Debbi's.   I will make the recipe again but definitely add a longer cooking time.  

Butternut Squash Bake
adapted from Debbi Does Dinner Healthy
1 large butternut squash, about 2 pounds, peeled and cubed (I used some squash that I had roasted and stored in my freezer.)
1/2 cup mayonnaise
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon hot sauce
1 egg
15 Ritz Crackers, crushed
1/4 cup Parmesan cheese
3 tablespoons butter, divided
1 tablespoon fresh oregano,  chopped fine
salt and pepper

Heat a large pot of water to boiling, ad squash and cook until soft, about 15-20 minutes. If using frozen squash, thaw and drain liquid. 
In a small saucepan, melt 2 tablespoons butter; add in crushed crackers, cheese and oregano.  Season with salt and pepper; stir well.  Remove from heat and set aside.

Melt remaining 1 tablespoon butter in another small saucepan; cook onion until translucent and just beginning to brown; add garlic, saute for a few more minutes and remove from heat.

When the squash is cooked, drain the water and toss the squash in a bowl.  Add mayonnaise, onion, garlic, hot sauce and egg. Mash together well. 

Pour into an 8x8-inch pan or casserole dish; top with cracker cheese mixture and cover with foil.  Bake for 30 minutes at 375 degrees F.  Remove foil and bake for an additional five minutes.

Asian Style Fresh Green Beans
adapted from Debbi Does Dinner Healthy
1 pound fresh green beans, both ends snapped off and removed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
3 tablespoons soy sauce
1 1/2 teaspoon seasoned rice vinegar
1 tablespoon brown sugar
salt and pepper, to taste
sesame seeds for garnish

  Debbie's recipe didn't call for this part but I know my picky boys would have preferred this first step. Bring a large pot of water to a boil and add a big pinch of salt. Add in green beans and cook 2-3 minutes, just until slightly tender and bright green. Drain, and plunge quickly into a bath of ice water to stop the cooking. Drain the green beans and dry them

      Heat sesame oil in pan, saute green beans for about 3 minutes; add garlic and red pepper flakes.  Stir fry for about 2-3 minutes.  Add in soy sauce, rice vinegar, brown sugar, salt and pepper until beans are coated.