Cooking Through Magnolia Table In A Year: Week 44
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Fall feast. Those are the words I would use to describe the recipes of week 44. Rated around our Sunday dinner table, the Autumn Butternut Squash Soup (p.113) was the biggest surprise recipe of this week of cooking through Magnolia Table in a year. Similarly, the Toasted Pepitas (p.114) and Sunday Supper Beef Tips (p.263) were a big hit, with the beef tips being wiped out before I could even take a picture! While the holiday season is upon us, if you want a few more tastes of fall, definitely add these recipes to your list.
Autumn Butternut Squash Soup
Having always been put off by the looks, I actually had never tried butternut squash soup, but this recipe converted many around our table, including myself! Creamy, savory and delicious, the Autumn Butternut Squash Soup is simple to pull together and very easy to blend, especially with an immersion blender. Joanna Gaines mentions an alternative as well if you don’t have an immersion blender, so don’t let that stop you from trying the recipe. This soup will warm the soul, give you all the fall feels and is perfect for a dreary day.
Crowd Average Rating:
Coming in with a crowd average rating of 7, this Butternut Squash Soup was such a surprise. About half our crew loved the toasted pepitas on top to give a little crunch and texture, while the other half preferred the creamy soup texture without. I loved the addition of the little swirl of cream as well on top of the soup, but the remainder of our crew liked it just like it was. In the future I don’t plan to change a thing!
Toasted Pepitas
Quick to pull together, these Toasted Pepitas are a great soup topper or easy snack. Savory and crunchy, the pepitas taste strongly of nutmeg and nutty flavors due to the light pan roasting. This recipe definitely gives a unique take for a topper of a traditional soup.
Crowd Average Rating:
Slightly lower than the Butternut Squash Soup, the Toasted Pepitas came in with a crowd average rating of 6. While some around our table did not prefer the pepitas on top of the soup, I enjoyed the texture and additional flavor that they provided. If you are putting them on the soup as Joanna mentions, I would leave the recipe exactly as is, however if you are making them for a trail mix / snack, I would slightly reduce the salt, but continue with the rest of the recipe.
Sunday Supper Beef Tips
Growing up, I always loved my mom’s stewed beef tips, so when I saw that Joanna also had a recipe for them, I was very excited. Savory with a creamy mushroom sauce, these beef tips are extremely tender and simply fall apart in your mouth. The recipe technically calls for them to be slow cooked over low for 8 hours, however if you are running behind on time, they will cook just as well for 6 hours on high (be sure it is 6 hours, as 4 hours on high does not make them tender enough). Like the soup, this recipe is very simple and perfect for days when you just want to pop something in the crock pot.
Crowd Average Rating:
With the highest rating of the week, these Sunday Supper Beef Tips gained a crowd average rating of 7.5! This recipe was very well loved, however the mushrooms were an obstacle for some. For those that don’t enjoy mushrooms, I would recommend substituting them for sliced onions. The mushrooms give great flavor, although I know they are not a favorite of all, so the onions would still give wonderful flavor and texture.
Looking Ahead – Week Forty Five
Week 45 Shopping List Includes:
- Black pepper
- Kosher salt
- Butter
- Broccoli crowns
- All purpose flour
- Heavy cream
- Garlic powder
- Onion
- Mayonnaise
- Eggs
- Baby Swiss cheese
- Almond flour
- Onion powder
- Italian seasoning
- Chicken tenders
- Olive oil
- Sliced almonds
- Lemon
- Oreos
- Semisweet chocolate chips
- Sugar
- Instant coffee powder
- Vanilla extract
- Mint
Looking ahead to week 45 within our Cooking Through Magnolia Table In A Year Guide, this upcoming week will feature Souffleed Broccoli Casserole (p.171), Almond Chicken Tenderloins (p.211) and Mocha Trifle Cups (p.289). Having made the Mocha Trifle Cups in the past, I am thrilled to have them again! On the other hand, I have not had the Souffleed Broccoli Casserole or the Almond Chicken Tenderloins so those will be new delicious recipes I am sure.
Final Thoughts
While most of our weeks recipes do not all come within a single meal, this week they paired together wonderfully. With only 7 weeks to go, we are getting close to rounding out our cooking through Magnolia Table journey and it has flown amazingly fast! If you missed out the chance to cook along with us this year, I highly recommend downloading your own copy of our Cooking Through Magnolia Table In A Year Guide and starting it! You just might be amazed at the ways your cooking and hospitality grow. If you did cook along with us, did the Autumn Butternut Squash Soup surprise you as well? I would love to know in the comment section below!
Happy cooking!
Chloe
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