Butternut Squash and Carrot Soup

In my current state of being a temporary vegetarian I decided to make a new soup last night.  Yum!  The nutmeg gave it a very distinct flavor so if you don't like that taste I would omit it.

Start by cooking your veggies with butter for 8 minutes

Add chicken broth, bring to a boil, and simmer for 25 minutes

Puree in a blender 1/3 at a time.  Be careful not to overfill the blender!

eat.  yum.

Recipie:

3 cups peeled, diced butternut squash
2 cups sliced carrots
1 tablespoon butter
2 14 ounce cans of chicken broth
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 cup half and half or light cream

In a large covered pan cook squash, carrots and butter over medium heat for 8 minutes.  Stir occasionally.  Add chicken broth.  Bring to a boil.  Simmer 25 to 30 minutes or until veggies are soft.

Blend 1/3 of the mixture at a time and return to the pot.  Add pepper, nutmeg, and cream and heat through. 

Shoes for Succulents

Dan had an old pair of boots sitting around and decided to put them to good use.  After unsuccessfully planting wildflowers in them we realized what terrible drainage (or great drainage I guess) they had.  Scratch wildflowers.  We went for succulents.  I admit that I actually hate succulents.  Weird little plants that for some reason are outrageously expensive.  But they are still alive so I guess they will do :)