Life seems to be passing me by FAST! My last post was at the end of August, and now here it is October and the weather has turned cool and the leaves are changing, and I'm the mom of an 18 month old!! Wow!!
We've had a very busy week so far -- the boy had his 18-month check along with 3 shots, I had a check w/ my doctor that resulted in some medicine and a flu shot, and I also took my first trip to the dentist in 4 years. Luckily, my teeth still look great after all that time. I've taught 6 aerobics classes, driven all over to drop off and pick up my son, attempted to take the dogs to the vet (our walk-in clinic we love is closed for a couple weeks, but I didn't know that til I got to the office), and went to Fire Safety week at a local museum. And it's only Thursday!!
Tomorrow is Mom's Day Out, and it's my turn to be OUT! I'm meeting a friend for coffee, and then I'm debating about coming home to clean or hitting the mall to do a little shopping. What a decision, huh?
I know I've been absent from here lately, and I've been spending my blogging time on facebook, but I think I'm missing my blog. Maybe you'll see more of me in the near future!
In the meantime, here's a new recipe I tried today. It was SO yummy! I only made half the recipe because my butternut squash was small. And I may have calculated the curry powder incorrectly because my soup had quite a bit of spice. I liked it, but others may not like it that spicy. I paired it with hot Naan right out of the oven. Oooh boy! So good!
SLOW COOKER CURRIED SQUASH SOUP
1 large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)
1 large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)
1 large onion, cut into 1-inch pieces (about 2 cups)
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup canned coconut milk (not cream of coconut)
3 tablespoons packed brown sugar
1 small red apple, unpeeled, coarsely chopped (about 1 cup), if desired
1. Spray 4- to 5- quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over vegetable mixture.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker.
4. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.
I got the recipe from the Pillsbury website -- here's the link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=46164&WT.dcsvid=Mzg0Njc0OTg1OQS2&rvrin=DBBD7E49-9BFB-43A8-A8E2-10E93C187E70&WT.mc_id=Newsletter_PB_10_06_2009&rvrin=DBBD7E49-9BFB-43A8-A8E2-10E93C187E70