2 tablespoons unsalted butter
1 small onion, diced
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, peeled and chopped
6 1/3 cups chicken stock (50.4 ounces)
1 1/4 cups heavy cream (or use half and half, or milk)
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped walnuts
Hot pepper sauce to taste

Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft (approximately 5 minutes).

Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours – or until squash is tender.

Use blender (or immersion hand blender) to puree the hot soup. Toast walnuts to use for garnish. 

Note: you can puree the soup to a creamy consistency, or blend minimally  for a more rustic dish. (I used an immersion blender. This makes the job much easier than pouring hot soup into a blender. If you don’t have an immersion blender, I highly recommend buying one; you’ll find lots of uses for it to justify space in your kitchen.)

Serve with a hearty bread or grilled cheese. Mmmmm!

In keeping with my orange theme, I tried another recipe this week, this one a no-bake pumpkin dessert.

No Bake Pumpkin Cheesecake

For the crust 

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

For the filling 

1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 3.4 ounce package vanilla flavored instant pudding mix
1 14-ounce can sweetened condensed milk
Whipped cream, (in place of 12 oz container of Cool Whip) how to make your own whipped cream here 

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.

Spoon the crumbs into individual dishes for serving. Place in the refrigerator to set while you are preparing the filling.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.

Add the sweetened condensed milk and mix again until well combined.

Change your stand mixture attachment to the wire whisk. On slow speed, fold in whipped cream until well combined.

Allow the mixture to sit in the fridge for about an hour to firm up.

Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each dish with the pumpkin mixture and refrigerate until ready to serve.

Garnish with additional whipped topping if desired.

Note: Feel free to use Cool Whip…I prefer real cream, and it holds up well. I find that this is one area that I’m a bit of a food snob. Notice I’m perfectly happy to use a pudding mix for this recipe. If you really want to be a purist, you could make a recipe of homemade vanilla pudding and use that in place of the instant mix. I might try that next time, but it was a busy day, and I had a mix in the pantry, so I was content to go with that.

I couldn’t resist trying this little treat. Any recipe that combines cream cheese and sweetened condensed milk is not to be missed. And this one is delicious.

I will also admit…an astonishing amount of the filling did not make it to the finished dessert. I tasted my way through a couple of servings, and will be required (!) to put in an extra session or two at the gym to offset my calorie intake for the day. But this is a price I’m willing to pay to enjoy a yummy treat and still be able to wear the new jeans I just bought 🙂

Happy stirring, tasting, and nesting!