Cooking for someone is sensual to me. I believed the cliche that “the way to a man’s heart is through his stomach”…while wearing those Ferragamo Python Pumps. Being so passionate about food and pleasing others, I often gave away my recipe card a bit too soon in new relationships.
I sadly learned that I was becoming a food whore. I’d fall for a guy and quickly jump into the kitchen with him.
Wine, ziti, chocolate peanut butter pie!
Nothing was too good for my man. Soon after, relationships would end, and I’d feel awful having showed the most personal and delicious parts of me. This needed to stop. What was so wrong with my cooking?! I got the food therapy I needed; a cooking class.
While learning, I was turned on to butternut squash. With so many cooking options and health benefits I got what I needed while saving my heart and body. Rich in carotenes, I was protecting against cancer, heart disease, and diabetes. Being low in calories is as sexy as I am after eating the fiber rich side dish.
Chef doB took me to the next level with a Ginger Butternut Squash Soup recipe that was hopefully a man keeper. After tasting it, I would have dated myself on execution alone. After another night without a phone call, I figured out that it was never my cooking. The men I was picking were to blame. Ladies, give up your food, your funny, and rocking personality early. If he expects a different kind of dessert, he isn’t worth keeping.
Play your part, never let him play his game. Don’t give squash a bad name.
doB Ginger Butternut Squash Soup
1 large butternut squash pealed and cubed, about 1/2 inch in size
32 oz. low fat chicken stock
15 oz. canned pumpkin puree
1 large white chopped onion
1 tbsp chopped fresh ginger
1 tsp dried thyme
1/2 tsp ground cinnamon
2 bay leaves
1 tbsp olive oil
3 whole cloves
1/2 tbsp sea salt
1/2 tsp ground white pepper
In a large sauce pan add the olive oil, onions, salt, and ginger. Heat this over a medium high until the onions turn soft. Then add the chicken stock, the cubed squash, bay leaves, cloves, thyme, cinnamon, and white pepper. Bring to a slow boil until the squash is fork tender. Remove from the heat and remove the bay leaves and cloves and add the pumpkin. Now for the next step you may use a stick blender or a food processor. What ever you may have handy. Blend the whole mixture until smooth then pour back into your pan through a strainer to give you the most delicious, silkiest smooth soup you’ve ever had. Simmer for another 15-20 minutes and it’s ready for serving.