Working very hard at trying to finish up some projects for the Etsy shop. I just have so many things floating around in my head that I want to create. Hopefully by this weekend I can figure out all the ends and outs of Etsy. I need to get organized.
This weekend we are going to bonfire and Hayride with our Lifegroup Class (this is our Sunday School Class, but now they call it Lifegroups). I can't wait. We have become such great/close friends with everyone in the class. I plan on bringing my Rotel Dip and Fritos along with some Kettle Corn. I will share the recipes in the next couple of days along with some pictures of the Bonfire Party. Family fun for sure! Just loving this time of the year.
There are some mini projects around the house that I need to finish:
1. Head for scarecrow out front.
2. Clean cobwebs off the front porch.
3. Rake leaves.
4. Finish folding clothes, or rather start.
5. Numerous craft projects.
6. Buy candy for trick or treaters.
7. Boo some neighbors.
8. Post some Etsy stuff.
Here's the recipe of the week. Dear Son did not care for it but the rest of us loved it. He said the consistency was all wrong. Not sure what that meant, but he ate most of it. To me it has the consistency of potato soup, which I love. We call it Squmpkin Soup, because his mother was a pumpkin and his father was a squash according to my Dear D2. She talked to Mr. Squmpkin for about 10 minutes. I put on my best ventriloquist voice and Mr. Squmpkin came to life. This tickled D2. She had never talked to a Squmpkin. Mr. Squmpkin told her how delicious he is and that she should eat every bite because he worked so hard to grow up so big and full of vitamins. She was very intriqued and told him that she could never eat something so cute. He finally convinced her that he is indeed very delicious and it would greatly please him if she would eat her soup. She agreed and made a happy bowl. Maybe next time Mr. Squmpkin will talk to Dear Son.....
Anyway here's Squmpkin (aka butternut squash) Soup.
2 TBS olive oil
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 medium potato, cubed
1 medium butternut squash-peeled,seeded and cubed
1 (32 oz) container of chicken stock
salt and pepper to taste
1/2 tsp cinnamon
little bit of chopped garlic
1/2 cup half-half
*Cook onion, celery, carrot, potato and squash in hot olive oil for 5 minutes or until lightly browned. Pour enough of chicken stock to cover vegetables. Add the spices. Bring to a boil. Reduce heat to low, cover pot, add half-half and simmer 40 minutes. Milk will cook and look funny, but don't worry it will all get blended together.
*Transfer soup to blender and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
*You can also add a dollop of sour cream to a bowl of soup.
This makes alot of soup. I served it with banana bread and pumpkin bread.
Have a great weekend and enjoy your Squmpkin Soup.