This weekend we went down to Albertson stadium and tailgated the Boise state game with Nate's brother, his wife, and baby girl who is two months older than Lains. It was beautiful down by the Boise river and definitely one of the chillier days we've had so far but the kids were troopers!
We had "walking tacos" down there, which I thought would be such a fun meal for Halloween or for an outdoor fall get together. All you do is open a bag of fritos or doritos, and throw taco meat and toppings straight into the bag!
On Sunday, Nate had drill with the Air National Guard so I loaded the kids up for church and got a high five from the greeter at the door for making it on time by myself with both kids! It was a fantastic message and I got to sit with a sweet friend who's husband is also in the guard. After church we hit the grocery store and headed home so I could put together a big fall dinner.
I've been wanting to make a soup that really tasted like fall. The flavors of fall are some of my favorite to work with. This soup is veggie packed, dairy free, and warms you from the inside out! I served it with scotch eggs (recipe coming soon!), and homemade French bread. A hearty kale salad would be fantastic too!
Happy Fall friends! Winter is on it's way.
Autumn Squash Soup
Ingredients:
1/2 lb. bacon
1 large or 2 small butternut squashes
1 large or 2 small butternut squashes
1/2 onion
1 leek
2 cloves garlic
2 cloves garlic
1 pink lady or granny smith apple
1 can pumpkin puree (not pumpkin pie filling! If you use this, you'll be sad)
1 can full fat coconut milk
32 oz. chicken broth
2 tsp. apple cider vinegar
1 tsp. thyme
1/8 tsp. cloves
salt
pepper
Instructions:
1. Chop your bacon into small bits and fry over medium heat in your soup pot until crispy.
2. Set bacon aside to drain on a paper towel. Leave your grease in the bottom of your pot!
3. Add butternut squash, apple, onion, leek, and garlic to the pot and cook until they begin to soften.
4. Add salt, pepper, thyme, and cloves.
5. Once veggies are soft, add your chicken broth, coconut milk, and pumpkin puree.
6. Stir and bring to a boil, then lower to a simmer.
7. Simmer for 30 mins or so. The timing here is flexible. You won't hurt anything if you let it simmer for longer.
8. Before you serve, you're going to want to blend it! I use an immersion blender which makes this a pretty quick and easy step, but you could use a regular blender too and just add it back into your pot.
9. Serve topped with your crispy bacon!
Enjoy!
1 can full fat coconut milk
32 oz. chicken broth
2 tsp. apple cider vinegar
1 tsp. thyme
1/8 tsp. cloves
salt
pepper
Instructions:
1. Chop your bacon into small bits and fry over medium heat in your soup pot until crispy.
2. Set bacon aside to drain on a paper towel. Leave your grease in the bottom of your pot!
3. Add butternut squash, apple, onion, leek, and garlic to the pot and cook until they begin to soften.
4. Add salt, pepper, thyme, and cloves.
5. Once veggies are soft, add your chicken broth, coconut milk, and pumpkin puree.
6. Stir and bring to a boil, then lower to a simmer.
7. Simmer for 30 mins or so. The timing here is flexible. You won't hurt anything if you let it simmer for longer.
8. Before you serve, you're going to want to blend it! I use an immersion blender which makes this a pretty quick and easy step, but you could use a regular blender too and just add it back into your pot.
9. Serve topped with your crispy bacon!
Enjoy!
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