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Tonight is the recipe for that casserole picture that snuck into last weekend’s Photos in Review post.

It seems that all good casserole or strata recipes start with a can of cream of fill-in-the-blank or condensed something, doesn’t it?

This one is no exception.

Especially when it’s from a cookbook published in 1972, for the steep brand-new price of $2.95.

We are still eating pretty clean these days, but there is something about a dish that includes Campbell’s Soup that screams “comfort food.”

Why is that?

I don’t keep a lot of canned soups in the house. Well, nearly nothing at all except when one of the kids are clamoring for chicken noodle soup and they don’t want to wait for it to be homemade. And by “they,” I mean Nick.

But this recipe? I think it might be a recipe to keep a can of Campbell’s in the pantry.

It was cheesy.

Creamy.

And full of homemade “your Mom loves you” goodness.

The little bits at the bottom of the casserole dish were the best part.

I kept picking at them.

Thank goodness Mom sent us home with some leftovers.

Moms are good like that, aren’t they?

Usually the Thursday night (hello weekend!) post is my last one for the week, but I might sneak one more in tomorrow. We’ll see how it goes. Trying to catch up, but you know what they say about the best laid plans and all. Especially with me and Friday nights.

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First things first … please join me in wishing my niece a very happy 3rd birthday! Sophie is the oldest girl of the Cousin Crew, and she celebrated her special day with cupcakes at her school. It seems like the last three years have flown by… I still remember waking up to the call that my sister was already at the hospital, having a baby that couldn’t wait to get out. And now, she’s a big sister, an adorable niece and in pre-school. (And for your trip down memory lane, here’s when she turned two and one and the big day). Happy Birthday, Sophie!

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It took me forty years to have butternut squash for the first time, and now I’ve had it four times in the last three weeks. Consider me a late, but now committed, adopter. The first time I had butternut squash was in this to-die-for salad suggested by my friend, Jessica. It was so good, I made it twice in the same week. And then another batch of squash, just roasted with extra virgin olive oil and sea salt. Amazingly, addictingly good.

And now? This Butternut Squash and Apple Soup from my uber color-coordinated friend, Beth. I made it last night, as an appetizer to a Braised Pork recipe that I’ll be telling you about this week. The soup was the perfect starter to a Fall-inspired meal, filled with tummy warming foods that make you feel good from the inside out. And clean eating? You betcha.

And with that, I can take a night off because Beth even did the write-up for me… (Project 365 down below, btw)

From Beth:

Fall is here, and with it, all the smells and flavors of the season. Cinnamon, apples, roasting things. Makes me feel all warm and cozy just thinking about it. And for today, that means the first batch of Butternut Squash and Apple Soup. It won’t be its last appearance this season, for sure.

Now, I am not one to peel a butternut squash. If you are, more power to you. My supermarket (and many others I’m sure) sells packaged pre-prepared squash. It’s a lifesaver.

A little olive oil, some garlic and thyme, and a little while in a nice hot oven, and the scents of fall start to waft through the house.

Now chop an onion and some nice tart granny smiths, and sauté them up until they just start to take on a little color. Ginger and allspice and a wee bit more thyme make things even more aromatic and warming.

Add the roasted squash, some chicken broth and simmer. Simmer some more. You won’t believe how good it smells in your kitchen or stop yourself from sneaking little bites of squash out of the saucepot. And I have to warn you, if they haven’t already, family members will start appearing in your kitchen or calling down to ask what smells so amazingly good.

Once everything starts to seem like it’s really falling apart and super tender, all that’s left is to purée.

So easy, especially if you have an immersion blender. If not, no worries, a regular blender will do (just be careful of getting burned and process in small batches).

And you end up with a cup of fall just ready for the taking. I can’t wait for dinner!

Project 365
October 11, 2010, Photo #176

Sneak peak of tonight’s dinner. OMG good.
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