September 16, 2013

Another week...

 How do these weekends just fly by?  It's astonishing to me. And it's not like I do anything of that much importance over the weekend, but still. I've been cooking a lot more, cleaning and resting.  And I don't want that to end.  We all have to go to work I guess.  I'm kind of hoping this week goes fast.  The husband is going to be away Tues-Thursday night in New York and getting home late Friday night. He's taking a course on his field; Software Architecture. Fun sounding right?  Eh, I mean, if you're into that sort of thing. ;)  The course is 9-5 like a work day so in a way, that's good. As we'll both be at work busy during that time frame. Him more than me I'm sure.  And he gets free breakfasts and lunches!

I stopped at Trader Joe's yesterday afternoon, which by the way, don't go there on a Sunday. Holy people!!  I picked up a few yummy items that I'm excited about having for lunch/dinner this week.  And then I got the hell out of there as quick as I could!

I'm excited about these finds.  And by the way, the chipoltle hummus is delicious!  

They gave out free samples of this ravioli.  I was pretty hungry and I'm pregnant. Of course I had to try it!  It was so good I had to buy a bag!

I can't wait to try the cranberry and pecan chicken salad on wheat bread, too!

It will be a busy week for me as well with appointments and long work days and a couple dates at night. Besides it being just me and my Sammy, which I'm so glad I have him, I'm having my sister in law over one night as we chow down on Chipolte which she said she will pick up and bring over. Sweet deal right?! And the Stonerock family are big fans of Friends, and I own all ten seasons.  We'll be watching lots of episodes. :)  

Thursday night I invited my parents over for dinner and I'm making them Chicken parm with linguini and a spring mix salad.  Maybe dessert will be these beauties??  So all in all, it should be a yummy week!

I know I've been on a pumpkin kick this weekend, but can you blame me?  Pumpkin rocks!  Yesterday before dinner, and I ate a huge bowl of it too. {shaking my head}, I made something that was non-pumpkin! You can call it pumpkins cousin if you'd like.  Butternut Squash and corn soup.  I love soups; all different kinds.  And this recipe is just another one to add to the books.  Creamy and fall like, you're gonna love it.

Butternut Squash and Corn Soup


  • 1-2 tbsp olive oil
  •  About 1 lb of cubed/chunks butternut squash { found in the produce section}
  • 1 medium onion, diced. Or 1 large onion using only half of it
  • 1 tbsp minced garlic { sometimes this jar comes in handy instead of mincing fresh garlic.  It does the job. And I didn't have fresh garlic cloves}
  • 2 vine-ripe medium tomatoes, roughly chopped
  •  2 cups frozen corn
  • 1cup heavy cream 
  • Salt
  • Pepper 
  • Toppings: sour cream, parsley, chives, or shredded cheddar cheese


In a large stock pot, bring salted water to a boil over medium-high heat. In another medium saute pan, heat olive oil over medium-high heat. Make sure the pan is hot. Add onion and garlic, cook until lightly browned and tender. Add corn and lower heat.

Once water is boiling, lower heat and add the butternut squash.  Cook until you can just about easily stick a fork through it, about 10-15 minutes.  Roughly chop the tomatoes;  they don't have to be perfect since they will be blended in blender. Blend tomatoes first with a little olive oil, salt and pepper.  

Once butternut squash is tender, turn off heat and drain.  Ladle in 3 scoops of the squash in the blender carefully. Then add in about 3 scoops of the corn and onion mixture.  Blend until all is combined well. Repeat this same step one more time, but this time around, leave a little bit of the corn and onion mixture in the pan.

It should resemble this gorgeous orangy color. Spell check didn't approve of that word.

Pour the blended soup back in the large stock pot. Add a little more salt and pepper and the cream. Stir well. Finally add the rest of the corn and onion mixture. I wanted this soup to be mostly creamy but still have some texture to it. Bring to a boil. Serve immediately and top with sour cream, fresh chive or parsley or cheddar shredded cheese. It's such a comforting soup!

Have a good week!

Are you a soup person?  What's your fav?


  1. I loveee soup! I don't think I could ever pick a favorite kind.

    My husband is finishing his degree in Computer Science this year and will graduate in May. I'm pretty sure he's taken computer architecture or is right now. Sounds very familiar!

    1. Nice! His 'coding language ' tends to go in one ear and out the other for me but I always nod with a smile. ;)

    2. I totally know the feeling!

  2. I am so happy soup weather is here! this looks perfect! I love the cheese on top!

    1. Thanks, mama! ;) If you try it let me know what you think!