Soup Life!

I used to live by the "Live in the now" attitude.  I went to concerts, made it out for every holiday, birthday, vacation, changing of the season.  Now I have to keep another human being alive (basically two if you count my husband).  So things are a lot more slow paced.  I have to give a bit more thought to how I am gonna run my days.  I am definitely a creature of habit.  It used to be where I went out, what songs were my favorite to play with my band, drink of choice, foods I had to eat all the time!  I ate out A LOT!!!  But I ate at the same places like Roat Osha, Nico's Tacos, The Blue Door,  and Pat's Tap to name a few favorites.  Yum I miss those spots!  Well the food thing is similar.  We like food routines at the McFall Mansion.  Monday is usually steak salad, Tuesday is taco night, Wednesday is salmon, Thursday is chicken, or chili, Friday is Pizza, and the weekends are a toss up.  Things get changed around by day but we have those items a lot!  Between a mass text between girlfriends, Pinterest, sister in-law advice, and random apps I attempt to switch it up.  Lately I have been trying my hand at soups.  Last week I made a turkey burger sweet potato soup and the next day I made a butternut squash soup.  They were both a hit with the fam!  Elodie will usually eat anything.  I made the butternut squash soup in a double batch yesterday so we could have leftovers. I always change a recipe that I find online so it is a bit more simple.  I also got all the items at Aldi.  I had never shopped there before moving down here.  You have to use cash or debit.  But it is a quick in and out stop if you know what you need.  It was for sure less than $10 for everything to make a double batch.  We serve our soup with a baguette with butter and garlic or brie cheese in the oven for 5 minutes.  I love our slower paced soup season life right now!  YUM!

Recipe

Butternut Squash Soup

1- Butternut squash (cut and cubed)

2- Large potatoes (cubed)

1- Med onion (chopped)

1- Med carrot (chopped)

32oz- Chicken or vegetable stock

Sauteed 2 tbls butter in a large pot

Add vegetables

Sautee for 5 minutes

Add broth to cover vegetables

Bring to a boil

Cover and cook on low for 40 minutes

Place in blender 

Then back in pan 

Season with sea salt and fresh ground pepper

Top with spoonful of plain greek yogurt

I did add about a cup of kale with the other veggies yesterday also.  We had some fresh kale from a friends garden.  Not sure I would do this every time but it was delicious!

(Graham loves to put Sriracha on his.  He puts it on everything!)