Yesterday, in addition to the other things I cooked up, I made a Butternut Squash Soup from Cooking Light magazine. It was so simple. The grilled cheese sandwiches were made on the bread I made yesterday, of course. Nice thick slices. American cheese and mustards on the side. Also has some Pita Bite Crackers from Trader Joe’s (impulse buy). They are now my new favorite cracker. They are crispy with just enough sea salt.
The soup recipe called for half and half. I did not have half and half and had no use for any leftover so I did not add it and it was not needed. It had a nice silky texture without it. Here is the recipe without the half and half.
1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups fat-free, less-sodium chicken broth
1/8 teaspoon salt
Melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in salt. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
We had it with Feta Cheese sprinkled on top.