I’m going to Peru in May! I’m so excited, and I thought I would take my readers along with me- through the different parts of planning and the trip itself. Once a month through June, I’ll post about how trip planning and preparation is going, the trip itself, and lessons learned. Read More →

I’ve been in a dreaming mood lately. And not in an escapist kind of way. More of a “excited for the possibilities that life holds” kind of way. Some people call it a bucket list. To some it’s a to-do list. For me, I call them dream or life lists of the things I dream about doing. Read More →

I’m a huge fan of simple recipes. Give me a recipe with 5-6 ingredients and no more than 5 steps and I’m happy. This recipe for butternut squash soup makes me happy every fall.
My Butternut Squash Soup
1 butternut squash
1 onion
2 Tb. butter
1/4 tea pepper
Pinch or two of nutmeg (if you can micrograte your own, it’s the best)
2 cans chicken stock (0r 2 cups chicken broth)
1. Preheat oven to 425.
2. Cut butternut squash in half, remove seeds and skin, cut into 1 or 1/2 inch pieces and place in a 8″ or 9″x13″ glass baking dish. (Recommend use largest and sharpest knife possible. I tend to cut the squash down into 3″ pieces and then cut away the skin/gourd, or use a strong vegetable peeler on it when it’s quartered).
3. Cut onion into slices (think fajita-style).
4. Place squash, onion in baking glass, add 1 can chicken stock, dot with butter, sprinkle with pepper and nutmeg, cover in foil and place in oven for 40 minutes.
5. Remove from oven and let cool slightly. Blend together mixture in blender or food processor until desired texture is reached. This may take multiple times to blend.
6. Put blended mixture in a saucepan, add second can of stock and a little more nutmeg if desired. Bring to a low boil. Enjoy!
Serves 4-6.