Butternut Squash Soup

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My new favorite soup!
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I used a whole chopped onion and 2 tablespoons of butter, because that is how I roll.

Things that are on the horizon, but not yet complete: the cleaning and re-grouting of the bathroom tiles, the acceptance/rejection of the offer on the hot mess net-zero house, a minimalist remodel of the apartment living room (whaaat? who puts that kind of effort into a rental?)

And this really is my new favorite soup.

Summer Squash Casserole

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Never lasts long at my house!

Long-time reader Linda requested this recipe. Thanks Linda!

1 tablespoon butter

3 medium yellow squash (or zucchini,) cut in half length-wise and sliced

1 medium onion, chopped

2-3 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs, beaten

2 sliced bread, crumbled

4 ounces cheddar cheese, shredded

Preheat oven to 350 degrees F. Sauté butter, onion, garlic and squash until soft. In a separate bowl, mix remaining ingredients. When squash mixture is slightly cooled, mix into the bowl. Pour into greased 1.5 quart casserole dish. Bake uncovered for 20-30 minutes, until knife inserted in center comes out clean.