Daycare Diary

June 16th 2019

June Week 4 Menu

What’s For Lunch!

Monday

Cowboy casserole

Tuesday

Bacon guacamole grilled cheese

Wednesday

Vegetarian lasagna skillet

Thursday

Ham & Swiss sliders

Friday

Buffalo chicken grilled cheese

June 16th 2019

June Week 3 Menu

What’s For Lunch!

Monday

Bistro box

Tuesday

BLT pasta

Wednesday

Beef & cheddar sliders

Thursday

Homemade pizza

Friday

Alfredo

June 13th 2019

June Week 2 Menu

What’s For Lunch!

Monday

Banana Pancakes

Tuesday

Soup & crackers

Wednesday

Broccoli mac & cheese

Thursday

Taco bowls

Friday

Meatloaf

June 13th 2019

Bring on the summer fun!!

May 29th 2019

Butternut Squash Soup with Pear

Posted by Sara McKenzie on Tuesday, February 23, 2016 Under: Recipe
This is a new recipe for us and I cant wait to try it out! I will update after we have it and let you know the verdict ;)

Butternut Squash Soup with Pear

Ingredients

1 med. butternut squash (best to cook in advance. Step 2.)

1-2 tbsp. olive oil

1 chopped onion

1 ripe pear, peeled and chopped

1 tbsp. ginger

2 cloves garlic, crushed

3 cups chicken stock

1 cup milk

Salt and pepper

 

Directions

1)Preheat oven to 375F

2) Cut the squash in half-length wise and scoop out the seeds. Spray a roasting pan with non-stick spray and place the squash on it face down to bake for 40-45 min. Peel and cut into chunks when cooled.

3) Heat the oil on medium in a large pot and sauté the onion. Add the pear, ginger, and garlic. Cook for a few more minutes.

4) Add squash and chicken stock. Bring to a simmer then reduce heat and cook for 10 minutes.

5) Puree the soup in a blender then return to the pot and stir in the milk, season with salt and pepper. Heat it through but make sure not to boil it as the milk may curdle.

 

Bonne Appetite!

 


In : Recipe 


Tags: squash soup recipe 
 

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