After a long hiatus, I’m back just in time for this delicious Fall recipe. Enjoy! Roasted Butternut Squash Soup Ingredients: 1 medium/large butternut squash, peeled, seeded and cubed 1 onion 2 carrots, peeled and diced or 1 1/2 cup of baby carrots 3 stalks of celery, diced (don’t worry too much about the size, we’ll be blending it all later) 4 peeled cloves of garlic 5-6 sage leaves 3 tbsp of Olive Oil salt and pepper, to taste 4 cups (add a little bit more if needed) of chicken or vegetable stock Directions: Preheat your oven to 375 degrees. On a large baking sheet, toss together the butternut squash, carrots, celery, onion, garlic, sage, oil,…
-
-
Split Pea and Ham Soup
I hope everyone had as great a Thanksgiving weekend as we did, surrounded by amazing friends and family. Now that we’re officially in the holiday season, and saying to welcome the chilly weather this week, we thought making this delicious soup was such a yummy idea. Thanks America’s Test Kitchen for the perfect recipe! Enjoy! Ingredients 2 tablespoons unsalted butter 1 large onion, chopped fine (about 1 1/2 cups) Table salt 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 7 cups water 1 ham steak (about 1 pound), skin removed, cut into quarters 3 slices thick-cut bacon (about 4 ounces) (see note) 1 pound green split peas…