The Housewives have tons of fans but let’s face it, they’re pretty useless. There, I said it! It’s like, “wah, rich girl problems.” But there are a few I find redeeming because they actually have some level of skill and drive beyond finding some dude with money to take care of them. I’m thankful for that this holiday season!
Thanks, especially, to Bethenny Frankel for this Thanksgiving recipe — a personal fave (which I swiped from her website; I’m also thankful I can be super lazy with this post thanks to the magic of copy/paste):
Easy & Healthy Butternut Squash Soup
Serves 6 to 8
- 1 medium butternut squash, cut into smallish pieces
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 2 1/2 to 3 cups water
- pepper to taste
- cooking spray or 2 tablespoon olive oil, if desired
- soy milk, if desired
- Using cooking spray to coat, saute the onion in a pot or pan until it is soft.
- Add in the garlic and continue sautéing for a few more minutes.
- Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes.
- Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
- This soup does NOT need salt, just a bit of pepper if you like. Soy milk adds a nice touch of creaminess and flavor.