[ANNOUNCEMENT!] 12 Days of Cookies Contest Winner
First, the big announcement you’ve all been anticipating…the winner of the 12 Days of Christmas Cookies Contest! A big thank you to everyone who liked, shared and commented on my posts. You are all winners to me! The contest was very successful, and you should expect to see more soon.
Drum roll please. The winner of the 2016 12 Days of Cookies Contest is LUCY MORRIS from Chattanooga, TN! The cookie of your choosing will be headed your way. (Side note: everyone should listen to Lucy’s podcast Half Priced Whine because it is hilarious and entertaining. Download it from the iTunes store today!) Now, back to our original programming.
Butternut Squash Soup
If you’re searching for a recipe that is healthy, easy and delicious after the indulgent holiday season, look no further! You have reached the end of the rainbow and found your (figurative and literal) pot of gold.
This butternut squash soup is a staple in our house, as it can be whipped up in less than 30 minutes and requires very few ingredients. Plus, it is so tasty. During the fall and winter months, I typically pickup a container of pre-chopped butternut squash every time I’m at the grocery store. I don’t usually have a plan for the squash, but know that I can make this soup if I don’t find another purpose for it.
Now, there are dozens of different methods to make butternut squash soup. They involve blenders, food processors, baking sheets, crockpots, strainers and consequently, a lot of cleaning. The beauty of this recipe is that it only requires two tools: a pot and a Cuisinart Smart Stick immersion blender. You know what that means? Easy prep, easy cleanup. Music to my ears!
If you don’t own a Cuisinart Smart Stick immersion blender, I urge, no beg, you to buy one now. I use mine at least three to four times a week for smoothies, soups, sauces, and more. If you are living in a small apartment (such as myself) and are low on kitchen storage, this small, versatile tool is especially calling your name as it takes up virtually no space! Don’t let its size deceive you- it is extremely powerful and does a fantastic job of blending and pureeing all types of foods and liquids. It will absolutely take your cooking game to the next level. Do yourself a favor, click the link below and order yourself this immersion blender today!
With its velvety texture and simple flavors, this soup is the ultimate comfort food. The sweet yet tart Granny Smith apple is the perfect balance to the earthy, hearty squash. The cinnamon and nutmeg provide just the right amount of warmth and spice. This soup is a great standalone lunch or dinner, or can be served as the first course at a dinner party.
- 6-8 cups butternut squash, cubed
- 1 Granny Smith apple, peeled and chopped
- 4 cups broth (chicken or vegetable)
- 2 tablespoons olive oil
- 2 gloves garlic, minced
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- salt and pepper to taste
- In a heavy pot, heat a couple tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds, or until golden brown.
- Add in the chopped butternut squash and apple. Sauté for approx. 5 minutes, or until squash becomes soft.
- Pour in broth and bring to a boil. Cover pot and reduce heat. Simmer for 30-35 minutes.
- Remove from heat. Use your Cuisinart Smart Stick to blend the contents of the pot until thick and velvety.
- Add in cinnamon, nutmeg, salt and pepper.
- Serve and enjoy!