Veggie Creations

Roasted Squash & Sausage Soup

• Butternut squash
• Acorn squash
• Onion
• Garlic
• Broth
• Sausage
• Salt & Pepper
• Olive Oil

For this delightful soup creation I decided to roast all my veggies prior to blending. I peeled and chopped my squash along with the onion and garlic and roasted them with olive oil in a 400 degree oven for approximately 30 minutes. I then put them into a blender and blended with some homemade beef stock. Alternately, if you prefer to keep them chunky, just add the stock or broth and do not blend up. I added some cooked sausage, salt & pepper for a super simple delightful soup. This soup is lovely just as is or grate a bit of Parmesan cheese on top.

 

Baked Kale Chips

• Fresh Kale
• Balsamic Vinegar
• Olive Oil
• Sea Salt

Strip your kale leaves from the stalks and chop or tear into pieces. Sprinkle with vinegar, oil, and salt and allow to sit for about 30 minutes. Put onto a sheet pan and bake in a 350 degree oven for about 12-15 minutes. Watch closely until they are crispy. Enjoy a most delightful snack.

Soirée Success!

Another soirée came and went with a great success. I've found the joys of inviting random people, expecting only a few, and then being blessed with many. I love hanging out with people and I love eating food, so putting the two together makes me quite happy! I truly am blessed with some fabulous friends and neighbors that make the fact that my actual family is small a minor detail.  I love to cook and I love to dine on others' cooking as well. One of my favorite parts of the evening was when my neighbor left me some of her cake for a cinnamon roll that I had made. Genius! Bartering- this is what I'm talking about.

So the fact that people are coming over demands my immediate attention in the kitchen. I did manage to whip up a few items and then managed to photograph none of them. Tonight I took a picture of my leftover butternut squash soup that was mighty tasty.

I made a big pot so the following recipe could be cut in half for a more normal size. Or make the whole thing and freeze some for later when it's freezing outside and nobody wants to cook.

1 large onion

2 stalks celery

1 giant or 2 normal size carrots

1 apple

These I chopped and sauted in a skillet until tender.

I also roasted my butternut squash in the oven until soft as well. I think that after roasting and removing the skin I probably had about 8 cups of squash mash.

2 medium butternut squash

4-8 cups broth

So combine all the veggies in pot and add veggie/chicken broth. I added 4 cups of broth and then pureed with an immersion blender until fairly smooth. I left some chunks but you can process to desired effect. Then add more broth until you get a desired consistency. I added an additional 2 cups of broth. Heat it through and then I added yogurt for a little creamy action, some thyme and pepper. 

About 1 cup plain yogurt

1 Tablespoon thyme

Taste, taste, and taste again until it's just right for you!

Additional joy moments of the evening:

Great people

Amazing weather

Giant bonfire that lasted all of 10 minutes maybe

Hilarious children, specifically one 2nd grader

Roasting marshmallows on the deck in a chimenea 

Neighbors and parents tucked into the little breakfast nook

Outdoor gatherings in the fall with little to no bugs

Getting chilly outdoors

Caramel corn bake off- Sorry Kelsey, Carol's won.

Adorable newly married couple cuddling on my deck
Daddy Doug turned one year older

Plans for the next gathering!