I squandered two of my three squashes. I tried to make this squash soup last night and it just wasn’t great. It was fine, but not great. I was bummed, but our friends B & K were gracious, as always. My husband, the veg-a-phobe, barely ate a bite before pouring himself a bowl of cereal. I’m stuck with three small containers of the stuff and think I’m going to try and salvage it with gnocchi and cheese. I have faith in the power of gnocchi and cheese to fix a myriad of problems, but we’ll see how it goes.
However, tonight, there was a winner. I adapted this black bean soup recipe and thought it was ah-mazing. I only used half a quart of vegetable broth and I omitted the bacon and liquid smoke (not safe, friends) entirely. I also used an orange pepper instead of green. However, the results were still creamy, rich, and intensely satisfying. K & I both were avid fans of the lime-infused sour cream and we also added some shredded pepper jack to our soups just for kicks. So, so good. I will be making this as long as the cold weather sticks around. With two cans of black beans and the half-quart of vegetable broth it was really only about three-and-a-half servings though. K & I both had generous helpings (again, the husband barely agreed to try a bite) and there wasn’t enough left for quite two more servings. Next time I think I’ll double everything and have enough left to freeze. Highly recommended and so easy!
After the soup, I made my favorite quick and easy cupcakes. 1 (14 oz.) can of pure pumpkin (not pumpkin pie mix) + 1 box of chocolate cake mix, stir together, scoop into cupcake liners, and bake at 350 degrees for 30 minutes. While these chocolate-pumpkin cupcakes were baking I made, for the first time, homemade cream cheese frosting. These cupcakes were divine. A good food night, topped off with screwdrivers with girlfriends, can’t be beat.
*Sorry for the total lack of photos, but when the food is this good, it doesn’t stick around long enough to pose for pictures.