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I’m no foodie.

I don’t shop at what I call “fancy pants” grocery stores.

I don’t buy all organic.  (Though, truth be told, I would if I could.)

I consider myself a crock-pot chef.  I don’t have time for “real” cooking.  I’m typing this post while on the toilet, nothing gross, just watching my kids take a bath.  I never, ever thought I would right a review about food.  Ever.  But, what I brought for lunch today was so repulsive, I felt compelled to tell you.

Worst. Soup. Ever.

There were plenty of warning signs.

First, it was soup in a box.

Second, it probably has a shelf life of 6 months, or longer.

Third, it was 90 calories per serving.  (I have over the past year and a half have lost a good amount of weight.  I pay attention to calories, so I’m always looking for some good low-cal options.)

So, yeah, maybe I had it coming.  But, I like V-8 the drink.  So, I thought…this might be pretty tasty.

I couldn’t have been more wrong.  When I poured it into my bowl to microwave, I thought it smelled like baby food.  It looked like chicken broth jelly. I still remained positive.  I heated it up for a minute.  Gave it a stir.  Took my first sip…BLEH.  YUCK.  It not only smelled like baby food, it  tasted just like baby food.  Bad baby food.  I don’t know what kind of parent you are out there, but I tried baby food.  Once.  It’s gross.  Don’t judge, but unless it was a fruit, I didn’t want to taste it.  I had my teeth.

So, I’m no whiner…I came home and made my own Butternut Squash Soup…here’s my recipe.  (Full disclosure:  the recipe originated on, I’ve adjusted it to my taste.)


6 Tablespoons chopped onion

4 Tablespoons of butter

2 lbs of Butternut Squash (I usually get 2 medium sized ones)

3 cups of water

4 cups of chicken bouillon (I used the Costco Kirkland Brand boxed chicken broth.)

1/2 tsp. of dried marjoram (tonight I used 1/2 tsp. of curry)

1/4 tsp. of black pepper

1/8 tsp. of cayenne pepper

1 package of light cream cheese (2 if you want a thicker, creamer soup.  I do one to reduce calories)

  • Cut squash in half, take out seeds and microwave upside-down on a plate for 8-9 minutes.  Scoop out, put in a blender with cream cheese and puree.

  • In a large saucepan, saute onions in butter until tender.  Add water, bouillon, marjoram, black pepper and cayenne pepper.

  • Once the onions are tender, add the pureed butternut squash and cream cheese.  Heat until through, don’t bring to a boil.  Yum.

All jokes aside, if I can do this – you can do this.  Enjoy!  And Campbell’s?  Please work on that recipe.  Yikes!!

July 2018
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