Homemade Butternut Squash Soup

I actually got off the couch today, and made some Homemade soup!

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I know I’ve said this before, but homemade soup (or any soup really) is my comfort food.

I’ve been wanting to use my butternut squash for a while now, and BFF Debbie sent me her recipe for butternut squash soup!

First, I cut a butternut squash in half, placed it in a glass casserole dish filled with 1/2 an inch or so of water, and let it cook for 30 minutes on 425 F.

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Meanwhile, I sauted in a large pot:

  • 1/2 TBL smart balance butter
  • 1 carrot
  • 1/2 yellow onion

Once the squash was done, I added the rest of the ingredients, and let it simmer.

  • cubed squash (the whole thing)
  • diced tomato
  • salt
  • pepper
  • 3 cups veggie broth

I then took about 2 cups of the mixture out of the pot and placed it into my blender. Instead of putting the entire lid on it, I took the center out of the top, covered it with a paper towel  so that the hot air would have a way to escape. 

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Once the mixture was blended, I added it back into the main pot.

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I then added an entire can of rinsed kidney beans, and half a bag of spinach. I let it simmer until the spinach wilted.

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My soup was then ready to eat! I used the other half of my acorn squash (it was about to go bad…) as my soup bowl.

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On the side, I had a piece of toast with butter.

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It was delicious, and even better in the edible bowl! 😀

I bagged up the leftovers in individual servings for quick meals.

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I LOVE SOUP!

When Jason brought home my antibiotics, and more gauze, he also brought home cookie making stuff! He knew that cookies would cheer me up! He even made them for me!

This is a plate of lies… I actually ate three!

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They are so good. Little mini PB cups and chocolate chunks of heaven. I think it was store bought dough… oh well, its the thought that counts! I appreciate my man thinking of me!

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Camera news…

Jason finally got his camera fixed! Hooray for awesome food photos again!

Toe news…

My toes are looking good! I had to replace the bandages today, and they are healing nicely. However, I think I’m allergic to the antibiotics they prescribed to me. Ten minutes after taking them, my palms and soles of my feet felt on fire! It was like EXTREME itching, which then spread up my arms and legs. Jason called the doctor, who said to stop taking the medication immediately! Hypersensitivity is apparently a bad side effect. 😦

 

I’m off to spend time with my man! He’s been awesome and taking care of me through this whole thing. I love him so much!

 

Have a great weekend!

❤ MegaNerd

Pumpkin Swirl Bread

I am proud to say that I treated today as my weekend. 😀

 

I got NO school work done, but I think I deserved  a break. I’ve busted my butt the past week! Tomorrow is back to Saturday class, then studying for two tests that I have on Monday.

Since I don’t want to risk further injuring my shin, I skipped the run and headed to the gym for some upper body strength training. It sort of frustrating not to be able to run, but I know that resting (meaning no impact on the bone) is the best thing for now.

Once I got back, I made a quick lunch of stir-fried tofu with honey and soy sauce mixture, and some sugar snap peas, carrot, and red bell pepper.

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Veggies always taste better stir fried in my opinion!

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I contemplated making brown rice, but I decided I would rather save room for pumpkin swirl bread.  I made it last year from a recipe that Jason’s mom gave me, and I have been waiting for October to make it again!!

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Pumpkin Swirl Bread Recipe

Ingredients:

Dough:

  • 2 cups all purpose flour
  • 1.5 cups WW flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1-1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1/4 cup raisins

Filling:

  • 2 TBL butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon

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Directions:

  1. In a large bowl, combine 1 cup of the ap flour, ww flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Beat in the warm water, pumpkin, applesauce until moistened. Add egg, beat until smooth. Stir in the remaining 1 cup flour until the dough is firm. Add raisins.
  2. Knead dough until smooth and elastic (about 5 minutes or more). Place in greased bowl, cover and let rise for 1 hour on the counter.
  3. Lightly flour surface (I used the counter) and roll the dough into about an 18×9 inch rectangle.
  4. Melt butter in dish and spread onto the dough.
  5. Combine the brown sugar and cinnamon, and sprinkle on top of the butter.
  6. Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal. 
  7. Place seam side down in loaf pan, cover and let rise for 30 minutes.
  8. Bake at 350 degrees F for 1 hour, until golden. Cool for 10 minutes.

Makes 12 big fat slices. 😀

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This bread… rocks. It’s not too sweet, but just enough.

Try it for yourself folks!

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I made two loaves so I could share with my pals.

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Off to clean the kitchen, and then it’s date night!

 

❤ MegaNerd