Quarantine Dinner: Butternut Squash Soup

I love this man. So much. So, so much.

Today was THE day. Blue skies! Sun! Temperature comfortably in the 70s! Chirping birds and happy dogs and sprouting flowers. And…no people in sight. If the city wasn’t under lock down, the lake front would have been jammed with happy Chicagoans high-fiving all of humanity. If it was a normal day, I would have easily logged 8-10 miles just walking around town getting my errands done and the kids to and from school.

But, it wasn’t a normal day.

I remind myself – often! – that life could be a lot worse so I refrain from complaining. If anything, I’m just observing…

For dinner tonight, Chris and I brought our meals to the front porch so we could soak in the summer vibes. The kids rolled around the grass and played catch and front lawn gymnastics. We waved to passerbys, but only from our perch many feet away. It felt normal in the most abnormal way possible.

Butternut Squash Soup

1 tablespoon olive oil

1 butternut squash, peeled, seeded and chopped

1 apple, peeled and chopped

3 green onions, chopped

32 ounces chicken or vegeteble broth

salt, pepper

Heat a stock pot over medium heat and swirl in a bit of olive oil. Add choppped veggies and apple and heat for a few minutes, until the squash starts to brown. Pour in broth and bring to a gentle boil. Simmer until squash is tender, about 15 minutes. Transfer to a blender and carefully blend until smooth. Season with salt and pepper to taste.

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