Home Cookin'

This week I bought only fresh fruits and vegetables while grocery shopping in an effort to cook healthy meals for Ara and I. I only half succeeded.


Butternut squash soup with leek, mushroom and red wine risotto.


See recipe below to try this soup yourself!


Roasted corn and red pepper salad with garlic-shallot vinaigrette dressing.

Butternut Squash and Granny Smith Apple Soup Recipe

1 yellow onion, chopped
2 Tbsp butter
1 butternut squash (peeled, seeds removed, chopped)
1 tart green apple (peeled, cored, chopped)
3 cups vegetable broth
Pinches of cinnamon, salt and pepper
1/4 cup heavy cream
1/4 cup grated cheese (I used swiss)

Combine butter, onion, squash, and apple in heavy sauce pan. Cook for 5 minutes. Add broth and heavy cream, cheese, and seasonings. Bring to boil. Simmer until squash is soft. LET SOUP COOL FIRST then puree in a blender. Reheat and serve. Makes 4-6 servings.