Butternut Squash Soup

Here's a soup I bet you haven't tried before! Perfect for fall, though it probably doesn't feel too fall-like there yet. Here the trees are all spindly looking because the leaves have all fallen. Swirling along the ground because it's been really windy here the past few days. As I was driving home from work last night I was thinking what perfect weather it was for Halloween tomorrow. Jay picked up a pumpkin yesterday so of course we'll have to carve it!

Anyway, I digress. Remember that big squash that I couldn't figure out exactly what kind of squash it was? I think it looked closest to a buttercup squash. But anyway, here is what I decided to do with it. I found this recipe on Food.com, though it originally came from Southern Living.

I had already roasted my squash beforehand, so it was already cooked when I threw it in the pot. I was a little surprised at how much I liked this soup. I was worried that it would taste too "squash-y", but it didn't. Even Jay ate a big bowl of it, and he's not a big fan of squash.

I should have blended it up a bit more, it's supposed to be really nice and smooth. But oh well, it still tasted good! The only thing I was missing was the heavy cream, and I think it would have tasted better if I'd had it.

Be brave and give this soup a try!

Butternut Squash Soup

6 slices bacon

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

1 Granny Smith apple, chopped

2 garlic cloves, chopped

4 (12-ounce) packages frozen butternut squash or 3 lbs fresh squash, peeled and chopped

32 ounces chicken broth

2 Tb lemon juice

1 1/2 Tb honey

2 tsp salt

1/2 tsp black pepper

1/8 tsp allspice, nutmeg, and cayenne pepper

1/4 cup whipping cream

Cook bacon in a large pot until crip. Crumble and set aside. Reserve 2 Tb drippings in the pot. Add onion, carrots, celery, and apple. Saute until softened. Add garlic and cook 1 minutes. Add remaining ingredients except cream.

Bring to a boil, then reduce heat, and simmer for 20 minutes, or until vegetables are tender.

Process, in batches, in a blender or with a hand held blender. Return mixture to pot and stir in heavy cream and crumbled bacon.

If the soup is too thick you can add a little more chicken broth or cream.

Hiking in Pictures

Jay and I went hiking a few weekends ago down by the North Saskatchewan River at a spot about 10 minutes from our house. He got to show me his favorite fishing spot (oh how exciting!) and I just got to see some interesting scenery. The leaves were starting to change on the trees so I was able to take some pretty pictures.
As if it isn't obvious from the way I look like I'm about to be blown away, it was WINDY that day. The almost constant wind is something that's just a part of living on the prairie. And it's a real pain sometimes.

Hooo boy, look at those lily-white chicken legs! It's a good thing I don't wear shorts often, or I might blind someone.

Jay wearing his "cool guy" shades. Sexy man!

That's it. Hope you enjoy the pictures!

More Odd Foods

I briefly mentioned in my last post that we got a LOT more produce from that friend of Jay's (and more is supposed to be coming!). We got bags of corn on the cob, cucumbers (pickling and regular), beets, carrots, a small jar of home-canned pickle relish, and the following vegetables which can best be described in pictures.
This is some sort of winter squash, but though Jay and I searched online, we're still not quite sure what kind it is. I think there were several varities it looked like. I think maybe it's buttercup squash? I'm not sure yet what I'm going to do with it.

Purple potatoes. I've never bought or eaten purple potatoes before. But don't they look so neat?? I'm making potato salad this morning to go with our Thanksgiving supper tonight. Up here Thanksgiving is tomorrow. I know, seems wierd to me too.

Finally, yes that is a giant mutant zucchini. I have never seen a zucchini that big! I cut it open last night, and it seems almost more like a winter squash in taste and texture now. Which I thought was strange. I peeled and shredded some of it to make zucchini bread with, and it turned out really good. So I think I'm probably just going to peel and shred the rest of it too and throw it in the freezer for later.

Okay, that's all. I'm going to make another post soon and share some pictures I took when Jay and I went hiking down by the North Saskatchewan River a few weekends ago.

Homemade Tomato Salsa

Okay, I'm finally posting the recipe for the homemade salsa I made a few weeks ago. Jay and I both LOVED this. Perfect consistency, flavor, everything, just like the nice jarred stuff you get in the store only better. I didn't actually can this when I made it, I just put it in jars and then into the freezer. But I do plan on making another big batch of this in the near future and canning it.

I can't recommend it enough! Easy to make and healthy too.

Changing subjects slightly, Jay came home last night with more bags full of produce from that friend of his whose wife works at a u-pick farm. So with the tons of pickling cucumbers she gave us, among other things, I made some sweet freezer pickles and then I also canned (for the first time) dill pickles. I'll share that in my next post.

For now, here's the salsa recipe!

Tomato Salsa

• 8 cups tomatoes, peeled, chopped, and drained




• 2 1/2 cups chopped onions




• 1 1/2 cups chopped green bell pepper




• 1 cup minced jalapeno pepper (I used only 1/2 cup)




• 6 garlic cloves, minced




• 2 tsp cumin




• 1 tsp pepper




• 2 Tb canning salt




• 1/3 cup sugar




• 1/3 cup vinegar




• 1 (15-ounce can) tomato sauce




• 1 (12-ounce can) tomato paste

Add all ingredients to a large saucepan. Bring to a slow boil and cook for 10 minutes. Spoon into jars, seal, and process in a hot water bath for 10 minutes.