Steak Night With Butternut Squash Soup

Steak

Season steak with salt and pepper. Sear each side in smoking hot olive oil on cast iron pan. Finish in oven at 425* for 3-7 minutes depending on thickness and how long you cooked it up top. 

This is what was left of a flat iron steak (done the same as above), but add blue cheese just before baking in the oven. Served with fresh mozzarella and tomato slices drizzled with olive oil and salt and pepper. 

Butternut Squash Soup

Butternut squash

1 Tbs olive oil

1tsp minced garlic

1 Tbs butter

1/4 cup cream 

1 cup milk

Roasted Butternut Squash

Cut the squash in half, deseed and clean out the inside. Rub it inside and out with olive oil. Roast the squash at 425* for about 45 minutes. I fed myself and 2 kids on the squash first round. I had about 1/4 of the squash with skin still left.  

Soup

Add butter to sauce pan and melt over high heat. Then, add cream and garlic. Just before it comes to a rolling boil add squash with skins and stir. Shortly after adding squash pour in milk and return to a boil. Remove from heat and blend it with an immersion blender or any blending device. I'm the salt & pepper queen, but I commented half way through that I never used any seasoning (not even roasting the squash). 

Tonight's salad was romaine, grape tomatoes (halved), cucumbers, purple onion, homemade ranch and Queso Fresco.