“Fall Dinner” – Florida Style

At this time of year everyone in the USA gets excited about fall. The color of the leaves, the cooler temperatures, the fresh smell in the air, the pumpkins, spices and I could go on and on. In Florida, Fall is just another day on the calendar, weather doesn’t change, hurricane season is at its peak and the humidity does not allow for any fresh air as such and the green on the trees is there to stay!

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So the only way to get the “Fall” comfort cozy feeling around here is by cooking dishes that fill our homes with those “Fall” smells as well as pumping that A/C and lighting some fall smelling candles :-).

Today I was having a “fall” moment so I decided to make some Butternut Squash soup.

  • 2 butternut squashes
  • 4 green apples
  • 4 large garlic cloves
  • 1 tablespoons of olive oil
  • salt and pepper
  • nutmeg and all spice
  • 2 cups of broth (I used beef broth because it’s what I had in the fridge)
  • 1 cup of heavy cream or half and half

Preheated my oven to 385 Def F . Stared by peeling, deseeding and chopping up 2 whole butternut squashes as well as the onion and apples. I left the garlic cloves whole but smashed them up a little.

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Grabbed a large baking pan and lined it with foil (this of course helps a lot with cleanup). Tossed everything in olive oil and placed it in the baking pan. Sprinkled some salt and pepper (about a tsp of each).

I let it all roast nice and slowly for a good hour, checking it every once in a while to make sure nothing was burning or sticking too much.

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Once everything was nice and roasted I removed it from the oven and let it cool down a little. Out came the blender where it all went into, together with 1 cup of broth and I blended it away!

Once it was all nicely pureed, I transferred the mixture over to a saucepan, added the rest of the broth and the cream, a dusting of nutmeg and 1/4 tsp of all spice.

The soup is nice and thick, so if you prefer it less thick you would need to add some more liquid, but do it little by little so you don’t lose the flavour!

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All that is left to do is to pump up that A/C, light the cinnamon candle, put some garlic bread in the oven and its time for a “Fall Dinner Florida Style”! ❤

The Wonderful Butternut Squash……..

Its time to take a step back and revisit life and food as I know it! This is the start of the new me! lol, that sounds kind of funny right?

Anyway, after a total vegetarian day ( this was not on purpose, just happened and please note I come from cow country), I came back from my first go at an Orangetheory Fitness gym and have to say that I think I am dying!

Of course I realized that I have nothing for lunch tomorrow, so into the kitchen a go, energy or not!

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Found one of my favorite veggies hiding in the back of the fridge, a lovely Butternut Squash!

Gave it a quick passing with my handy dandy peeler, cubed it and placed it in a roasting pan. Added some chunky sliced onions, some whole garlic cloves, some leftover baby sweet peppers and 2 lovely jalapeños from the yard.

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A little drizzle of sesame oil, a dusting of salt, black pepper and into the oven they went for a slow nice roasting until they are totally caramelized……

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So there you have it, that didn’t take much of my non existent energy, I will now have a delicious lunch and tomorrow night I will transform the leftovers (that is if there are any left) into a creamy butternut squash soup 🙂

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Once again, 2 meals out of one ingredient! Don’t you love it ❤