It’s nights like this I feel like I live in a Thomas Kinkaide painting, no joke. I’m pretty sure if he visited this place he would be tempted to just stay, forever. There would be a whole new line of paints sans lighthouses.
I’ve been on a kick lately, so I spent my afternoon making all this:
Tuna Shashimi and what I like to call Kate rolls. Tuna, Cream cheese, Cucumber and chili powder. Plus some Udon and Spring rolls. It was a Japanese/Vietnamese feast!
I also made some butternut squash soup for my lunches for the next week or so! I am in LOVE with this soup. If you like squash and the general taste of veggies you’ll love this! The recipe is my sister in laws, so I can’t take the credit but it’s REALLY easy to make and fairly fast too!
Golden Squash Soup
3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup milk
Grated Parmesan cheese and chives, optional
In a Dutch oven or soup kettle, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm.
In a blender, puree soup in small batches until smooth; return to kettle. Stir in cream and milk; heat through (do not boil). Sprinkle with Parmesan cheese and chives if desired. Yield: 12-14 servings (3-1/2 quarts).
I halved the recipe and it made a BUNCH!