Random thoughts / Recipes / Uncategorized

Happy Friday

Today has been nothing short of crazy. The weather has been so unpredictable, first it snowed when I was on my way back from boot camp. By the way, he made us do 3 minutes of Burpees…you can definitely imagine the exhaustion! Anyway, the snow quickly turned into rain as I made my way into work. Then it went from rain to rain and sleet/hail and now it is a beautiful winter wonderland here! My husband and I took full photography advantage of this weather. We have been playing around with some applications on the computer to create HDR photos. We adjusted our settings on my Nikon D5000 to allow us to take 3 pictures, all of the same image at different brightness’s (to put it simply). One image will allow more light, the next will allow less light, and the final image will be a normal image (aka bracketing). You then us a program that will basically fuse all of the images together. We had such a great time doing this! We just had to get home because the pup was freezing his butt off, poor thing!

Check out the recipe below for my butternut squash soup! I had it for lunch today with a corn tortilla quesadilla with jalapeños.




Butternut squash soup (for 1)

1 cup cubed butternut squash

1 cup low sodium organic vegetable broth (less if you like your soup thick)

1/2 cup water

1/2 chopped onion

1/4 cup corn kernels

ground pepper to taste

oregano to taste


Preheat oven to 350 degrees and wrap the cubed butternut squash in foil. Place the wrapped squash in the oven for 20-30 minutes or until the squash is soft and almost mushy. Once the squash is done in a small to medium sized pot pour some of the low sodium broth into the bottom of the pot and sauté the onions until they are translucent. You can also use oil for this if you would like, I prefer using the broth. Once the onions are translucent (about 5 minutes) add the butternut squash to the pot and mash. While mashing, add the vegetable broth and water. Stir the soup and add as little or as much liquid as you would like depending on how you like your soup (thick or thin). Add the black pepper, oregano, corn and eat!


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