Lives to Eat

I told you I was on a squash kick! My butternut squash made enough for three recipes, so we've got one more coming tomorrow too. Today, I spent the afternoon making butternut squash soup and garlic monkey bread. Originally intended for lunch, I neglected to factor in time for the bread dough to rise, so this ended up being an early/light dinner. Both were delicious. The soup was just a bit spicy, which was perfect with the fluffy garlicky bread.

Butternut Squash Bisque

1/2 of a sweet onion, diced
2 TBSP butter
2-3 lbs butternut squash flesh, roasted and scooped from the skin
3 cups chicken broth
1 cup water
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
6 oz. cream cheese

1. In a large saucepan, saute onions in butter until tender.
2. Add roasted squash, chicken broth, water, marjoram, black pepper, and cayenne pepper.
3. Bring to boil. Cook 20 minutes, or until squash is tender.
4. Puree soup and cream cheese in a blender or food processor in batches until smooth.
5. Return to saucepan and heat through. Do not allow to boil.




Garlic Monkey Bread

3 TBSP green onions, minced
3 TBSP parsley, minced
1 tsp garlic, minced
1 tsp garlic powder
1/4 tsp salt
4 TBSP butter, melted
2 eggs
2 (1 lb) loaves frozen bread dough, thawed
1/2 cup Parmesan cheese

1. Grease a 10 inch Bundt pan or tube pan.
2. In a medium bowl, mix together the green onion, parsley, garlic, garlic powder, salt, butter, and eggs until well blended.
3. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
4. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese.
5. Repeat, sprinkling each layer with cheese until everything is in the pan.
6. Preheat the oven to 350 degrees.
7. Cover loosely, and let rise until doubled in size, about 45 minutes.
8. Bake for 30 minutes in the preheated oven, or until golden brown.

Before baking:


Delicious, fluffy bread!