We’ve been lucky this past month to go and visit our younger siblings who just started college. A couple weekends ago we visited Declan’s little sister Caitrin at Clarion University. It was a spectacular day! We toured the college, went pumpkin picking and went to see Captain Phillips.
This past weekend we visited Erica’s little brother Zack at Shippensburg University. Once again it was a beautiful day. We watched the “Red Raiders” nearly beat the undefeated West Chester University “Rams.” Zack doesn’t play football, he’s in the marching band! It was fun to watch him and the rest of the band during their show. We toured the campus and had a fantastic dinner at CJ’s American Pub and Grill .
It was great to see our little siblings who will soon use our blog to learn to cook, right guys? …RIGHT?!
Sooo since we are blogging about fall things right now, a fall recipe is in order. How about a delicious bowl of Roasted Butternut Squash Soup?
Roasted Butternut Squash Soup
Buttery, nutty, and squashy
- Servings – 2 to 3
- Prep time – 5 minutes
- Cook time – 40 minutes
- 1 butternut squash
- 1 tablespoon butter melted
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 medium onion chopped
- 2 carrots chopped
- 2 cloves garlic chopped
- 2 cups chicken (or veggie) broth
- 2 tablespoons honey
- 1/4 cup heavy cream or half and half
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg (freshly grated is best!)
1. Preheat your oven to 400F.
2. Quarter the butternut squash (cut off the stem part, then cut each of those pieces in half) and scoop out the seeds and membrane.
3. Lather on the melted butter and season with the salt and white pepper.
4. Place in the oven and roast for 30 to 35 minutes or until the flesh becomes nice and soft.
5. Meanwhile, in a large pot or Dutch oven, slowly saute the chopped onion, carrots and garlic until they are tender.
6. Remove the squash from the oven and scoop out the flesh into the pot using a large spoon.
7. Add in the broth, honey, and ginger and simmer for 5 to 7 minutes.
8. Using a stick blender, blend everything in the pot (if you use a normal blender or food processor, be careful!). Stir in the cream and add some fresh nutmeg.
9. Serve and enjoy!