Happy Halloween Everyone!

Halloween is about a week away and I just finished a couple of fun, food related, crafts so I thought I’d share one.

It’s so easy to spend a ton of money to decorate your house for each season and every occasion! This craft is a moola saving, fun little project and once you turn the gourds into a culinary delight there’s next to no waste or need for storage…(“phew” says my other half ;-) )

I simply took a few butternut squash, leftover white paint and a sharpie marker and look how cute they are!

Ghosts

 

Once the night of horrors is over, I plan on turing these little boos into one of my favourite fall dishes…a hearty squash soup!

Here’s a recipe that is delicious!! You can play around with the quantities and even add more squash in place of the potato to reduce the sugar content of the dish.

Butternut Squash and Pear Soup

*recipe from Bacchus Books and Café

Ingredients

  • 6 cups stock (preferably a homemade bone broth base)
  • 1 inch ginger, peeled and diced
  • 1 cinnamon stick, broken in half
  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 onion, chopped
  • 1 tablespoon oil (coconut is my preference here)
  • 1-2 pears, peeled and sliced
  • 1/4 cup white wine
  • 1 can coconut milk (or 14oz homemade)
  • salt and pepper to taste

Instructions

  1. Bring stock to boil and add ginger, cinnamon stick, butternut squash and sweet potato.
  2. In a separate pan, sauté chopped onion in oil for five minutes until soft.
  3. To the onions, add the pears and wine and cook for five minutes.
  4. Add this to the stock and simmer for 30 minutes until vegetables are tender.
  5. Add coconut milk then remove from heat.
  6. Remove cinnamon and purée the soup.
  7. Season with salt and pepper to taste!

 

Bon Appetit!