Personal / November 30, 2016

The November Five

Five random – yet notable – items from the past month.

Flowers still blooming despite the cold.
Prepping the most gorgeous butternut squash soup (recipe below).
Wearing these heels as much as possible. (Similar here)
Making my first-ever fruit pie and pie crust. (Recipe here.)
Watching the new Gilmore Girls episodes. (And thinking about watching them all again … )

In the November issue of Real Simple, they had an article that gave tips for how to work most efficiently based on your sleep style. They divided it into four categories: Lions, wolves, bears, and dolphins.

I thought it was cool, so I showed it to Matt. He looked at the pictures, and, without reading a word, said, “You’re a bear.” I was like, “How do you know that?”

“It’s the only one sleeping in the picture.”

Fine, yes, I love sleep. And yes, I was in the bear category in the article. Luckily for me, my Thanksgiving weekend was pretty light on the plans, which gave me plenty of time to catch up on projects, watch Netflix, and of course, sleep. And now I’m trying to keep that momentum going into December!


Butternut Squash and Pear Soup Recipe

I got this recipe from an Edible Education presentation at work, and it is so good.

1 onion, chopped (I used red onion, but I thought the taste was a little too strong)
2 pears, diced
1 jalapeΓ±o, chopped (optional)
1 1/2 lbs. (roughly 6 cups) butternut squash, peeled and diced
2 t butter
2 1/2 c vegetable broth
1/2 t salt

In a large pot, combine butter, diced onion, pears, jalapeΓ±o (if using), and squash. Cook until tender. (I cooked mine for ~10-15 minutes, but I also made a smaller batch.)

Place in a food processor and blend, adding some of the vegetable broth, if necessary.

Return the pureeΒ back to the pot.Β Add the salt and remaining broth and cook until combined.

Serve hot with a side salad and bread.

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