Simply Mrs. Edwards

{just the life of a new wife}


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Butternut Squash Soup

Want to know a secret? Although I may have you fooled, I am really not that outgoing in my food choices. I’m also really quite timid when it comes to branching out and trying new-to-me cooking techniques. Surprise, surprise! A great example of me not straying from my comfort zone would be the butternut and acorn squashes that have been sitting on my counter for at least a month (more like 6 weeks). Every time I go into the kitchen, they taunt me. They sit there and remind me how little I know about cooking and how silly I am for not knowing how to use them. Well, I stepped out of the comfy zone last night, did a little research, and showed that butternut squash who’s boss! I read through about 1,200 recipes and finally decided I would just wing it and make it up as I went. Well, sometimes it pays to be adventurous. This was definitely one of those times- this soup is to die for! I not only conquered my fear of winter squash, but figured out how to roast it and made up a delicious batch of soup to boot! Let me tell you, this recipe is EASY. Hope you like it!

Butternut Squash Soup

  • 1 medium/large butternut squash, roasted (instructions below)
  • 2 medium yams or sweet potatoes, baked until tender and peeled.
  • 1/2 onion, chopped
  • 3 1/2 c. (or 2 cans) sodium free chicken broth
  • 2 Tbsp. Butter
  • 1 package cream cheese (you can use light if you’d like).
  • Olive oil
  • Minced garlic
  • Salt (to taste)
  • Pepper (to taste)
  • Cayenne Pepper (to taste)

To Roast Butternut Squash:

  1. Preheat oven to 400 F.
  2. Because the skin is so tough, it’s helpful to soften the squash before you try to cut it in half to roast it. Pierce the skin of squash a few times with a sharp knife and place on a foil lined baking sheet. Place the whole squash in the oven for 15-20 minutes, or until you can cut it in half lengthwise (it will still be pretty firm, but much easier than trying to do it without this step).
  3. Once you have the squash cut in half lengthwise (from stem to bottom), open it up and scoop out seeds and stringy stuff.
  4. Return to the foil lined pan. With the inside facing up, drizzle with olive oil and add your minced garlic, salt, and fresh ground pepper.
  5. Roast for 30-40 minutes, or until your knife goes all the way through the squash easily.
  6. Remove outer skin before using your squash in your recipe. I found it helpful to flip it over and use a large spoon to peel off the skin. It should easily come off. Cube your squash and it’s ready to use!

To Make Soup: 

  1. Using a large soup pot or pan (I used my dutch oven- similar one found here), melt butter and cook your onion until it is tender.
  2. Add chicken stock, butternut squash, sweet potatoes, salt, pepper, and cayenne pepper. Simmer until everything is heated thoroughly, about 15 minutes.
  3. Add cream cheese. Stir to combine.
  4. Using a blender (we love our Ninja Blender!) or an immersion blender, mix until smooth. You’ll probably need to do it in a few smaller batches.
  5. Return to pan and heat through. Do not let it boil.
  6. Garnish with plain yogurt, sour cream, creme fraiche, pepper, extra cayenne, green onions, bacon, the options are endless!
  7. ENJOY!

This makes a pretty big batch, so you’ll most likely end up with leftovers. Hard to believe, but this soup is even better the next day! I heated some of the leftovers up in a pan for lunch, added a bit of milk to thin it out and devoured it. YUM.

The Squash Conqueror,
Mrs. Edwards


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Potato & Corn Soup with Bacon

Today, it was cold and overcast for the majority of the day and began raining very hard mid-afternoon. All I wanted to do was come home, put on some comfy clothes and crawl under a blanket to read the afternoon away. Unfortunately, real life shook me awake as soon as I glanced back to my desk full of work and inbox full of emails awaiting responses. Oh well…one can always dream.

One of my favorite rainy-day dinners is soup, and this happens to be my favorite kind! It’s a recipe from my Betty Crocker Mom, but I’ve added a few twists of my own. Hope you give it a try and enjoy it as much as I did this rainy day!

Potato & Corn Soup with Bacon

  • 3 baked potatoes, peeled & diced small. I like to bake mine ahead of time so they have a chance to cool off before peeling.
  • 2 cups of frozen corn
  • 1 pint of heavy whipping cream
  • 4-5 pieces of bacon, diced small. Make a few extra pieces because husbands like to sneak some and you can never have too much bacon. 
  • 1 1/2 cups of water- just enough to cover potatoes
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • A smidge of ground nutmeg
  • 1-2 Tbsp. Wondra Flour (or any type of quick mixing flour). You may or may not need this ingredient.
  1. Soak corn in heavy cream for a few hours at least- overnight is best. If you don’t have time for this, you can skip this step and add ingredients all together.
  2. Add potatoes, corn, cream, water, garlic, onion, salt & pepper and ground nutmeg to a pot (I like using my enamel cast iron pot because it heats very evenly). Heat over medium heat.
  3. Once everything heats up, begin to mash potatoes with a spoon or potato masher.
  4. Heat for ~20 minutes, stirring occasionally. If the soup is not thickening up, add your Wondra Flour 1 Tbsp. at a time. If you’re not using ultra fine flour, scoop a ladle full of liquid into a bowl to mix with your flour and then add to the soup. This will keep it from clumping together in the pot.
  5. Add 2/3rds of your bacon and heat for another 5 minutes or so.
  6. Dish up a bowl and garnish with leftover bacon, sour cream and cheese.
  7. ENJOY! (Today and tomorrow! This makes GREAT leftovers)

Looking forward to leftovers,
Mrs. Edwards


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Soup Weather

In my mind, rain = soup weather. Logical, yes? The cool and wet change of weather recently made me crave soup so I went searching through my recipes to see if I could find something new. Last October at my bridal shower (it’s been a year already!), my Mom had each lady bring a soup recipe for a book she created for me. I’ve yet to try many of the recipes, but have the best intentions to try each and every one.

The other night, I dug through that book and found a recipe from our friend Karen for Chicken Tortilla Dump Soup. I cannot even begin to tell you how delicious it was!! My mouth waters even thinking about it…it was that good! I didn’t have everything on the ingredients list, so I did something so out of my character…I improvised. Shocking, I know! I’m known to be the one that sticks to a recipe word for word, measures exactly and no variations. Ever. Well, I’m a-changin’ and rebelling…a true rule breaker! Here is my version of Karen’s Chicken Tortilla Dump Soup:

Terra’s Chicken Tortilla Soup

  • 1 Tbsp. olive oil
  • 2-3 boneless, skinless chicken breasts- cut into strips (or shredded if previously cooked)
  • 1-2 tsp. Onion powder & garlic powder
  • 1-2 tsp. Basil, Italian seasonings, etc. (whatever you’d like to season your chicken with)
  • 1 largeish jar of salsa (I pureed this because neither Josh or I like chunky salsa)
  • Water
  • 1 can of pinto beans
  • 1 cup frozen white corn
  • 6-8 corn tortillas (more tortillas = thicker soup)
  • Cheese, sour cream & tortilla chips for garnish
  1. Begin by heating your olive oil in a large soup pot. Add chicken pieces, seasonings and brown until chicken is no longer pink.
  2. Add salsa and refill jar with water however many times you need to stretch the soup (I did about 2 Picante jars full).
  3. Simmer for 40ish minutes.
  4. Add pinto beans & corn.
  5. Simmer for 20ish more minutes, then add torn up tortillas.
  6. Stir frequently, breaking down the tortillas. Heat until soup thickens.
  7. Serve a hearty portion and garnish with cheese, sour cream & chips (you could also add avocado, cilantro, tomatoes…the possibilities are endless!)
  8. Enjoy!

This recipe has earned its place in my Hall of Fame. It is simply fantastic. I sure hope you enjoy it as much as we did!

Breaking the rules,
Mrs. Edwards