Monday, October 18, 2010

Menu Monday + thanks for the cardigan compliments!

First of all, thanks for the compliments on my cardigan in yesterday's post. It's from Target, last fall. Nothing special or fancy!

Second of all, here's what's on the line up for this week's meal plan...

My Meals:
J's Meals:
And now for the recipe promised above. A coworker made this and shared it at lunch last week. It is a fabulous fall soup. And can we also take a second to acknowledge that I work with the best team? We love to cook lunch for one another. How wonderful is that?

Butternut Squash Soup from Williams-Sonoma

1 tbs. olive oil
1 yellow onion
2 garlic cloves, minced
1 tsp. finely chopped fresh thyme
4 cups of butternut squash puree
1 1/4 cups chicken broth
Salt and freshly ground black pepper, to taste
1/4 cup heavy cream

In a large saucepan over medium heat, warm the olive oil. Add the onion and sautee until soft and translucent, about 7 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the butternut squash puree and broth, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Stir in the cream and serve immediately. Serves 6


  1. Sweet potato and pumpkin are two of my favorite things ever so these sound delicious :-)

  2. I just made butternut squash soup last night! Mmmmm! ( :

  3. Totally loving all the fall/pumpkin recipes you have been sharing lately. I totally want to make the butternut squash soup. Question though: did you get your butternut squash puree out of a can/jar, or did you cook down an actual squash? I haven't seen it in the can, but actually never thought to look either.