Soccer & Soup

The big little got to show off his soccer "moves" for Grandma during her visit.  It was a touch chilly, but he couldn't get enough.  "Come on Grandma!".  He loves outside and only got distracted from the ball a few times to scope out and collect a few choice rocks to throw into our pond.  We then came inside and enjoyed this yummy fall inspired soup.  The roasting squash in the oven smelled SO good, we almost wanted to grab a spoon and scoop a little taste...

Come on Grandma!

Soccer ball!

Oops, that rock is a keeper!

Watch out, here I come... and FAST too!

Snuggled and warm.

This recipe is adapted from the The Rest of the Best book, from the Best of Bridge series.  Or as us twins call it "the brown book".

1 large butternut squash
1 carrot
1 medium onion
1 leek, while portion only (I used 2)
2 TBSP butter
8 cups chicken broth
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
Salt & pepper
8 oz brie cheese
snipped chives

Cut squash in half lengthwise and removed seeds.  Place cut-side down on pan and bake at 350 degrees until tender, about 45 min.
Chop carrot, onion & leek into one inch pieces and place in a large pot.  Gently saute in butter.  Do not brown.
Add cooked squash to vegetables.  Add broth an bring to a boil.  Add apple, bay leaf and sugar.
Simmer, uncovered for 40 min.
Remove bay leaf and puree soup in batches or use a hand blender.
Season with S & P.
Slice off rind of brie and cut brie into pieces.  Place cheese in bottom of soup bowls and fill with hot soup.  Garnish with Chives.

We ate this soup with Three Seed Biscuits .

We were toasty and warm after playing soccer in the crisp fall air, with this soup in our bellies!

Sending Love,
Twin A