Homemade Soup for the Soul.

I LOVE everything about Fall! The leaves, weather, Halloween, and of course the cooking. While parusing the grocery store this week I was sad to find out the pumpkin wouldn't be out for awhile - there went my smoothie idea. So I decided to make a yummy soup instead.

I cooked:
32 oz organic vegetable stock (unsalted)
1/2 whole winter squash chopped
1 large red potato chopped
1/2 cup raw lentils
1/2 large onion diced
2 cloves of garlic sliced
Sprinkle of Tumeric
Sprinkle of Curry powder
Salt and Pepper for taste

Bring to a boil and then simmer for 25 minutes or so. Cool for about 10 minutes and then blend - either in blender or with an immersion blender. (Before I blend I usually throw in raw baby spinach :-) Then serve! This soup was so delicious and sweet - I think it was because I usually use chicken stock. The vegetable stock must provide some sweetness!

The best part is.... this makes a lot of soup! Leftovers :-)


As my husband prepares for his marathon a few days I have to make some more calorie rich foods soon... maybe I will post a new whoppie pie recipe or pictures of all our pasta dinners :-)

Three.

Three days until my daughter is three.
I have been so overwhelmed with pride, sadness and wondering where has the time gone that I haven't really blended much. Oh, and did I mention we are hosting a VERY large birthday party Saturday! Over 70 people to be exact. I have purposely drained my fridge in order to make room for all the food I am about to make. So the fresh smoothies will have to wait until next week. (Maybe by then pumpkin will be in the stores!)