It's fall!! I love this time of the year when the weather isn't cold enough that I don't want to go outside, but cool enough for comfort food. Another reasons to celebrate fall, pumpkin picking/carving and watching Nightmare Before Christmas. Recently I became obsessed with this super easy pumpkin pudding, although I wish I have more time to make the real stuff. I was pretty excited that I got a butternut squash from CSA, along with a bunch of sage. I have only used fresh sage on Thanksgiving turkey as a spice rub. A quick search on butternut squash + sage gave me lots of recipes, apparently these two are a great combination together.
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By the way, remember my photo trouble from last week? After a couple days of panicking and frantic googling, I downloaded this free program that is specifically designed to recover lost files. I got majority of my pictures back, pre-edited and edited. Some pictures are just lost forever. I am still sorting through another 1800+ pictures.
Mental note, back up all pictures and files.
Repeat, back up everything.
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This soup came out thick and creamy-like without using heavy cream, and the sage favor blends in perfectly. Best serve with a thick slice of homemade bread.
Tomorrow I begin another community nutrition rotation at WIC (Women, Infants, and Children) of Huntington, I have been anxious to see what it would be like. More on my dietetics adventure later this week.
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Butternut Squash Sage Soup
Recipe adapted from Epicurious.com
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups vegetable stock