Fried Onion Straws, They're good on everything

We shop at trader joes, if you happen to live in a place without them, which I know some of you who read this blog do.. I am sorry. It's joyful place of hawaiian shirts, awesome music playing and a store full of 100% satisfaction, and that includes "I didn't like this". Well it's rare that you're going to fine something that totally sucks there, cause they try everything and if you go enough, you can stare at a product for a while and then go up to a store clerk and say, " are these any good?" and you know what? they will open them and start handing them out to people. It's awesome, I love it. Anyways, that's just my little tip, for those of you with TJ's in your neighborhood.

I really was trying to use my own brand new YELLOW le crueset dutch oven for braising, but tonight, I couldn't' say goodnight to my white 5qt dutch oven, cause I wanted soup. After looking at recipes for well into the hour or two mark today. I decided a creamy butternut squash soup sounded like the perfect plan for my tired holiday drained body.

There are a million recipes out there for some amazing butternut squash soup from scratch, which I am typically a fan of, but tonight. I just wasn't up for the challenge.

So, as in everything, there is a cheater'ish way to accomplish would would make people think took you hours.

TJ's and other healthy stores , sell boxed soups, these serve as great bases for soups... out of box they are a little "canned" but with a little effort you can make an amazing combination of different concoctions.

Butternut Squash Soup with Fried Sage Leaf

1 box of butternut squash soup
1/2 box of chicken or veggie stock
8oz of cheap dry white wine
1-2tsp of Siracha sauce (chili paste will work too)
1tsp of crushed garlic
1 small yellow onion
5 small butter potatoes, peeled and chopped
2 whole fresh sages leaves
1-2tsp of fresh oregano
1/4 tsp of pepper
1 tbsp of olive oil


Crispy canned onions
Manchego Cheese
Oyster Crackers
Greek yogurt (if you like extra creaminess)

In a dutch oven, heat oil till hot and just before smoking, add sage leaves and cook till slightly browned and crisp. Pull out and lightly pat excess oil from the leaf and leave on paper towel.

Add chopped onion to remaining oil and cook till translucent, add potatoes and cook for 5 minutes. Add wine and 3/4 of the stock, oregano, garlic, and cover, let cook still potatoes are soft, but not water-lodged.

Once the potatoes are cooked, with a ladle add about 3/4 of the mixture to a blender and pulse till roughly chopped/blended. Add back to the pot and stir.

Add the box of butternut squash soup, and remaining stock, stir, and let simmer for another 20minutes.

When completely done cooking and you're ready to eat, transfer to soup bowls and top with Manchego Cheese, crispy onions, and fried sage leaf. YUM!


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