People ask me all the time if I make gourmet dinners every night. Well, NO. I am a mom, wife and working gal who is many times chasing my tail just like you! I do try to feed my family healthy non processed things when we are at home. Now that does not mean gourmet. But it is delicious and the best part is that it is always fairly easy. This is one of my go-to soups I make in the Fall. I love tomato soup. But in the fall I blend in butternut squash for added richness! You will be amazed at what a difference this can make to your tomato soup. Not to mention you are adding lots of additional vitamins and minerals. Here is my easy recipe!
Tomato and Butternut Squash Soup
1 butternut squash
2 cans Red Gold Crushed Tomatoes
1 onion, chopped
1 1/2 cups chicken stock
olive oil
salt and pepper
2 cloves garlic
mexican crema
roasted pumpkin seeds
Preheat oven to 375 degrees. Cut butternut squash lengthwise and remove the seeds. Brush the inside of the squash with olive oil and set 1 clove of garlic inside the hole of the squash and lay it on a parchment lined baking sheet face down (skin side up). Roast in the oven for 30-40 minutes. While the squash is roasting, in a stockpot sauté the onion till tender in olive oil. Remove from the oven and scoop out the squash meat and garlic and place in the stockpot. Add in the tomatoes and chicken stock. Season with salt and pepper. Simmer for 20 minutes or until warmed through. Using an immersion blender blend the soup till smooth. Serve with a drizzle of mexican crema or creme fraiche and a sprinkling of pumpkin seeds.
Ultimate Grilled Piggy’s
8 slices country white bread or sourdough bread
12 slices bacon
4 slices Gruyere cheese
4 slices smoked gouda
Bacon jam or pepper jelly
salted butter, softened
Preheat nonstick skillet over medium heat. Butter both sides of two pieces of bread and lightly warm one side in the pan. Then, butter side up, layer the bacon and cheese onto the bread. Smear with pepper jelly and top with the other slice of bread butter down. Now return the sandwich to the pan and continue cooking as normal till the outside is golden brown and the cheese is melted! Serve with your favorite soup.