Butternut and Carrot Soup

    Fall is here, and as much as i hate that that means winter is not far behind, i do love fall veggies. Squashes, and beets and brussel spouts! i love them all (yes i know i am weird, but i do!).

    During this week’s shopping trip i came across a gem - a little itty bitty butter nut squash! I fell in love! it isn’t often i get the chance to eat squash, reason? it doesn’t come in single serving size that often, and it isn’t in the salad bar so i can’t use my buy what i need trick. But here it was. (that is a one cup measuring cup)

    So i peeled and chopped the lil cutie squash, and chopped up two carrots too (it was an orange kinda day).

    Then i added a clove of garlic and some olive oil into a pot.

    Then added in the carrots and the squash, added a little salt and pepper, stirred a minute or two, and covered (just barely) with water.

    After about half an hour i used a stick blender (regular blender works, or even a potato masher) and blended it all up (i like carrot chunks though so i didn’t over do it). For an extra treat, sprinkle a little parm on the top. Great fall more than cereal dinner for one.