Last weekend the weather was so warm, we were walking outside with short-sleeve t-shirts on and enjoying brunch at a restaurant that had all of the windows open. This weekend? Back to boots and sweaters and bundling up baby with temperatures in the teens. I’m ready for that spring weather to make a come back, but if it’s going to be arctic-cold for a little while longer I’m going to make the best of it. We had some friends over for lunch this weekend (life with a newborn guys, lunch dates are the new dinner date!) and took advantage of these chilled temperatures with a crackling fire in the fireplace and a hearty lunch menu. I was craving something warm like a homemade soup, and decided to test a new recipe with tons of my favorite soup ingredients: hot Italian sausage, white beans, carrots, spinach, and some tasty cheese tortellini.
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Leftover from my early-pregnancy period of morning sickness is a bit of a distaste for vegetables at the moment. I’m trying my best to eat healthy, but sneaking in veggies has been a challenge. So I’ve been trying hard to find any flavors of vegetable that sounds moderately appealing to me, and go full-force packing those into my diet. Butternut Squash has such a sweetness to it, that I can almost trick myself into thinking it’s less veggie and more like a treat! This weekend I experimented with a homemade hearty butternut squash soup packed with tons of vegetables and autumnal flavors. I hid a few carrots in there, and an apple and shallots for even more flavor. Some salty roasted pepitas and crusty bread make it a perfect chilly fall day meal! Full recipe below:
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