faux foodie


Kristy’s Butternut Squash Soup
June 8, 2010, 9:44 pm
Filed under: Company, favorites, Soup

1 butternut squash peeled and chopped into 1” squares.
1/2 pint cream
1/2 cup dry sherry or white wine
1 tsp curry
salt and pepper to taste
(I also sometimes add some broth to thin it down/make it healthier).

Boil the squash like you would potatoes. Drain and put in food processor with other ingredients until smooth. Season to taste.

Advertisements


Warm Caramelized Onion Dip
June 8, 2010, 9:42 pm
Filed under: appetizer, Uncategorized

Serve with crackers or bread. From Cooking Light. This was a huge party hit!

2 tsp olive oil
4 cups chopped onions (2 large)
thyme to taste
1/2 cup light sour cream
1/3 cup grated Parmesan
1/3 cup Neufchatel cheese
1/3 cup low fat mayo
salt, pepper, hot sauce, Worcestershire sauce to taste.

Heat oil in skillet over medium. Add onion and thyme and cook until golden brown. Reduce heat to low and cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove from heat. Add sour cream and remaining ingredients.

Yield: 12 servings.