{Written on Inauguration Eve while packing for a quick weekend to Palm Springs}
I have mentioned this before but I am going through blog- revamping issues. I'm trying to figure exactly what I want to do with GDSL in 2017. As part of that contemplation, I was thinking that every once in a while, I will combine a fashion post with some sort of a practical post. Maybe a fun craft to do with your kids, maybe some make up or skin care tips, or maybe sharing some of my go to recipes (I have like 3!) Tonight it's a soup recipe...read on, brave reader!!
The Dress
About this dress – – there really is nothing better for the office then a pretty, comfy, air-condition thwarting sweater dress! Pair it with a pretty furry vest and some statement shoes and you are set!
The Recipe
I really love soup (who doesn't, right?). It feels good in your tummy on cold days, it is (mostly) healthy and not too hard to make (which is fortunate because my skills are limited!) I am making an effort in 2017 to get in the kitchen and MAKE (not order) food for my family (I am by and large a DoorDasher!) Butternut squash is one of my favorite soups and it's easy, so I thought I'd share! The recipe below is relatively quick, and only has a few ingredients. I think this is a good way to get into cooking- with a simple recipe. I may never graduate to anything more complicated but that is a-ok!! I am going to start sharing my go-to recipes (get ready to pull out your slow cooker!) Let me know what you think or if you have any modifications to this recipe that make it even better! (or if you have an easy recipe to share!) GDSL Tip: You will need to play around with the puréed squash and the chicken stock to get this soup as thick or as thin as you'd like. After you blend, add the stock back in sparingly, little by little. I like a thicker type consistency, so I use less stock. Experiment and see what you like! Happy souping! Sweetly, Michelle
Butternut Squash Soup
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
(Recipe Courtesy of Food Network Kitchens)
