I am so excited for today’s post for a few reasons! The first is that I get to show you this wonderful shop that one of my closest friends just opened on Etsy! It can best be described in one word: supercalifragilisticexpialidoscious (in case you were wondering, Spell Check does not recognize that as a word- I feel like it’s commonly accepted as a word nowadays- maybe I spelled it wrong..) The second is this delicious Roasted Butternut Squash Soup that is PERFECT for winter!
SO. The name of the shop is BEpaperie and she specializes in paper flowers and greeting cards. She has cards for all occasions and they are absolutely worth your time to check out! Who wouldn’t laugh if they got this card:
The paper flowers she makes are perfect for any occasions, especially weddings! She made all her own flowers for her wedding, including the bouquets. I showed you guys a picture around the time of the wedding, but here is another look of her and I with our handmade bouquets. I loved having a keepsake from her special day!
(photo credit: Vert Photography)
Visit BEpaperie if you like making good choices!
Roasted Butternut Squash Soup
This is the perfect winter soup! It comes from CHOW, and it only requires a minimal amount of ingredients and attention. I broke it into a lot of steps, but it’s really not much in each step, just easier to follow in my mind. I have listed the full recipe below, but I cut it in half when I made it, which made about 4 servings.
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable broth
- 2 1/2 cups water
- Salt, plus more as needed
- Ground black pepper, plus more as needed
- 1/3 cup heavy cream
- 1/2 cup toasted pumpkin seeds, for garnish (optional)
Step 1: Preheat the oven to 425 degrees. Cut the butternut squash in half, long ways, and scrape out the seeds. Place the halves cut-side up on tin foil on a baking sheet.
Step 2: Melt 1 tbsp of butter and brush over the butternut squash. By the way, everytime I use butter I turn into an entrepreneur and think of a better way to wrap and unwrap butter so it doesn’t get all over your hands. Still working on it.
Step 3: Season the halves with salt and pepper. Place in the oven til the centers are soft, about 50 minutes. To test, gently push on the squash with a knife
Step 4: Place a medium sized pot on medium heat and add 1 tbsp of butter.
Step 5: Peel the apple, remove the core, and cut up the apple into about 1″ sections (approx). Cut the onion in 1″ sections (approx) as well.
Step 6: Add the apple and onion slices, along with the sage (I used about 1/2 – 1 tbsp of sage powder since they were out of fresh sage at the store), to the pot and season with salt and pepper. Leave for about 7 minutes, stirring occasionally. Once it’s done, remove from heat and set aside.
Step 7: When the squash is done, wait for it to cool, and then scrape out the insides and add them to the pot with the apples and onions. Throw away the skins.
Step 8: Turn the burner to medium high heat and add the water, broth, salt and pepper to the pot. Bring it to a boil, and then turn heat to medium. Let simmer for 15 minutes, stirring occasionally. Try and break up any big pieces of squash as you stir.
Step 9: After 15 minutes, remove the pot from the heat and stir in the heavy cream. Do you ever drink those little heavy cream cups at restaurants? They’re so good! I couldn’t resist but to have a sip from the carton. shhh.
Step 10: Get out the blender! Puree the mixture in batches, about 2 cups at a time. You WILL be tempted to skip the “batches” part and pour it all in. But don’t do it. I’ve done it before and I always want to punch myself in the face for jumping the gun. So don’t do it. Take out the middle cap on the top of the lid and place a towel there. That allows the steam to get out.
Pour and enjoy!