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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 allrecipes.com, 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!!