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Just a few of our friends we seem to have adopted at our Michigan house. They are neighborhood strays that come around at meal times. There are four in total.  Just waiting for food…

Hello Autumn, you should have shown your cool side around here this week.  Last week we were sitting outside in our swimming suits wishing the boats were still on the lake but this week is another story.  Actually we had to bring out our few winter clothes we have here in Michigan (the others are still in Virginia in our storage unit) so as to fight the cool breezes.  Although I do not care for the cold temperatures, I do love this season for the beauty of the changing leaves and the warmth of a hot bowl of soup with homemade Italian bread.

Roasted Butternut Squash Recipe that was inspired by a recipe I found on Pinterest that was not vegan from a website called Greens and Chocolate. The recipe wasn’t exactly what I had been looking for so I changed it to meet what we had in the house and also what our taste-buds prefer right now. This was a delicious treat! It wasn’t sweet as one would expect with the butternut squash but was more savory thanks to the flavor blending with the sage.

  • 6-7 c diced butternut squash, de-skinned and de-seeded (about 7 medium butternut squash)
  • 3 lg tomatoes, chopped coarsely
  • 1 lg purple onion, chopped coarsely
  • 4 medium carrots, chopped coarsely
  • 1 garlic bulb, chopped coarsely
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 4 c vegan approved vegetable broth (I use Better than Bouillon)
  • Preheat oven to 450F/230C/Gas Mark 8.
  • Line 2 baking sheets with foil and spray with cooking spray
  • Place the prepared vegetables on the trays and sprinkle with the salt and dried herbs.
  • Bake for 30 mins, until soft enough for a fork to go through the squash.
  • Place the vegetables in a large stock pot with the cold broth to quickly bring down the temperature.  Blend in a blender or easily mash with a potato masher (which is what I did). 
  • Reheat the soup on med/high for about 5-10 mins, stirring occasionally.
  • Season with a little fresh black pepper to add a little punch to warm the body.

Since soup does not have many calories, we tend to add bread to our soup dinners.  Tonight I made Italian White Bread from another recipe online that we have tested out twice now – each time coming out just as good.

Italian Bread that is so easy you will never want to purchase bread again! This batch I didn’t pay attention as much and didn’t knead enough (hence the little pieces on top) but it was just as delicious! It turns out light and fluffy each time.  The original recipe came from a Pinterest recipe also (yes, I’m addicted).  The recipe comes from Let’s Dish. It’s a delicious recipe that I would highly suggest to new bread making wannabes – or those that are just busy and want something delicious.  The recipe calls for sesame seeds but I omitted because I hate getting those seeds all over the place and also because it adds a ton of extra fat content – but you can go either way and it still tastes great!  I kept the recipe pretty much to the original with the exception of the egg wash.