The quickest way to my boyfriends heart is with food, so for this Valentine’s Day, I made him dinner. This was no ordinary dinner, it was a classy, fancy, restaurant-quality affair that I actually managed to not burn.
If you’ve got someone in your life to impress, here’s a meal that’ll do the trick.
First course: Butternut squash soup
Main course: Salt and pepper salmon, steamed asparagus and mushroom risotto
I know that sounds incredibly involved, but I was actually surprised by its ease for how scary it sounds. Don’t worry, I’ll walk you through the steps.
Butternut Squash Soup Ingredients: (Serves 3)
- 1 Butternut squash (About 2 pounds)
- 1 Tablespoon butter
- Half a medium onion
- 4 Cups chicken stock
- Salt and pepper
- Nutmeg (if you have it)
Step 1: Peel and seed the butternut squash. This is the hardest step of the recipe, so don’t let it discourage you. My cheap-o peeler couldn’t make it through the skin of the squash, so I settled for hacking away at the skin with my chef’s knife. It wasn’t pretty, but got the job done.