I have been loving the weather around here recently! It’s been chilly, gloomy, and rainy – it finally feels like fall!!
It’s been a few days since I’ve just talked about life so here are a few highlights from my week!
1. We got this coupon in the mail the other day so on Wednesday I treated myself to a mani-pedi.
I am not kidding when I say this – but it was the BEST pedicure that I have ever gotten. I’m pretty sure the lady spent a full 30 minutes massaging my feet, shins, and calves. What runner wouldn’t like that?? I also got my favorite fall color, “Mrs. O’Leary’s BBQ”.
2. On my way home from work on Wednesday I caught a glimpse of this pup just chilling in the back of the car in front of me. Funniest thing ever, but I really hope his owner didn’t have to slam on their brakes!
3. I rediscovered my favorite trail mix at Trader Joe’s, just almonds, cashews, and dark chocolate. Its so simple but that what makes it so good – no having to pick out the raisins or yogurt covered things to get to the good stuff. We went through this bag in less than a week!
4. My co-worker brought donuts in for our team Bible Study this morning. I usually save dessert for the evening because I like to end my days with something sweet, but since I’m a sucker for anything covered in powdered sugar I gave in. It was worth it!
5. We had butternut squash bisque for dinner on Tuesday and I’ve been eating the leftovers all week! I got hooked on it after I first had it at Boudin’s. It is so easy to make and is perfect for chilly fall/winter nights.
Here’s how I make it… (please excuse the crude iPhone photos, one of these days I will learn how to take perfect pictures of food!)
Gather all of your ingredients: olive oil, a large butternut squash, one brown onion, a medium sweet potato, an apple (preferably Macintosh), curry powder, and maple syrup. They all taste delicious together – trust me.
Start by chopping the onion and sauteing it in a large pot with olive oil. (I used my Le Creuset but any pot will work.)
Chop up the rest of the ingredients into small pieces and add to the onions.
One the broth has come to a boil reduce the heat and simmer for 30 minutes or until the sweet potato and butternut squash are tender. Then, take out your handy dandy
notebook immersion blender and blend the veggies until it is smooth and thick.
Lastly, stir in 1 tsp of curry powder and 1/4 cup maple syrup.
Serve warm topped with dried cranberries.
Preferably with a side of brie, prosciutto, and spinach panini (on sourdough of course). YUM!
Please, please, please try this recipe. I promise you will thank me!
Butternut Squash Bisque
- 1 butternut squash, chopped
- 1 sweet potato, chopped
- 1 brown onion, chopped
- 1 apple, chopped (preferably Macintosh)
- 2 TBSP olive oil
- 1 tsp curry powder
- 1/4 cup maple syrup
- 4 cups chicken broth
- Saute onion in olive oil in a large pot over medium heat.
- Add butternut squash, sweet potato, and apple to onion. Cook for 10 minutes, stirring occasionally.
- Add chicken broth to the pot, and turn heat up to high.
- Once the broth has reached a boil, reduce heat and simmer for 30 minutes or until the squash and sweet potato are fork tender.
- Remove pot from heat and using an immersion blender blend the mixture until smooth.
- Stir in curry powder and maple syrup until well incorporated.
- Serve hot topped with walnuts, dried cranberries, fried sage, etc.
Printable Version: Butternut Squash Bisque