Menu #4

Sunday: Pasta with sweet sausage, tomatoes, peas in a cream sauce
Monday: Meatloaf with mash potatoes and broccoli
Tuesday: Lasagna
Wednesday: leftovers
Thursday: Out to lunch with my husband and his colleague at my favorite restaurant Barronda.
Friday: Sweet and Sour Chicken
Saturday: Hot Dogs because the husband is out of town.

Pumpkin Curry Soup
1 diced onion
1 cubed butternut squash
1 can of pumpkin puree 15ounce
1 diced apple
salt and pepper to taste
1 tablespoon of olive oil
1 tablespoon of curry powder
2-3 cups of chicken broth
1/2 cup half and half
In a soup pot saute onion in olive oil until translucent.  Then add apple, squash, pumpkin, curry powder, salt, pepper, and broth cook over medium heat for about 20 minutes until squash is soft.  Add half and half.  Then puree in blender or food processor.  I like mine a little chunky so I don't puree for very long. Serve with cinnamon croutons. 


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