Wow. I am a terrible blogger and friend. I have been away for far too long without a warning. I promise it has been in good faith and for a great reason…we got a puppy!
I’m absolutely in love. Yes, he is a lot of work, but he’s soooo worth it! His name is Badger and he is a Shiba Inu. I promise to post pictures soon (if you follow me on Instagram, @bethanyevon, you’ll find lots of pictures there).
Now that you’ve forgiven me for the absence lets talk about my favorite soup. Things just taste better in the fall. It’s that simple. Those spices and flavors you only enjoy this time of year make the dreary weather bearable and almost desirable.
This butternut squash soup is a super simple yet tasty recipe. I love when all you need are a couple of ingredients to make something hearty and delicious. I recommend you make this soup tonight or this weekend. PLUS, it’s healthy! The larger the squash the bigger your batch so buy a size that fits your needs, however you can always freeze a bag or two of this soup for a chilly day!
Having never had a dog before I am definitely learning a ton this first week. Getting any simple task completed is nearly impossible. I often think the dog is choking on something. And dog pee smells like metal, nothing like cat pee (thankfully).
Norman (the cat) and Badger (the dog) are getting along great and only play 24/7. Norman is getting so fat because he steals all the dog food…I guess I can’t blame him!
I have a few recipes in the holster for you and they should be headed your way soon! Hopefully the lately posts will also be a regular occurrence as well now that I’m getting into the swing of having a puppy!
Hope you’ve been well. I’ve missed you and it feels great to be back!
Classic Butternut Squash Soup
1 Butternut Squash (2-3 lbs, peeled, seeded and diced to 1-inch pieces)
1 Onion, chopped
2 Tablespoons Butter
6 Cups Broth/Stock (Veg, Chicken)
1 Teaspoon Curry Powder
1/4 Teaspoon Nutmeg
Salt and Pepper
Peel and seed squash. Cut in to 1 inch squares.
In a large pot, melt butter. Add onion to butter and cook until translucent about 8 minutes. Add squash and stock and bring to a simmer. Add spices and let simmer until squash is tender about 15-20 minutes.
Use an immersion blender (or blender) to puree soup. Add more spices to taste and serve with warm bread, a sprinkle of olive oil, thyme, toasted nuts or sour cream. Enjoy! (lasts in the refrigerator for up to 1 week and is best the next day re-heated).