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Winter is here!

I love all of the festivities of Christmas, gatherings, lunches & parties but they go by way too fast….it’s almost Christmas!!

I made a few gift items like this cute bulky hat & neckwarmer for my li’l niece – she has a massive head of beautiful curls… I was thrilled it all fit in the hat!


On this first very wet (torrential rain, all day) day of Winter, I made it home and made this simple, hearty soup.

Butternut Squash soup:  It’s Gluten-free and Vegan. It’s simple and easy to make.

1 1/2 bags of frozen Butternut Squash ( I used 6 oz bag of the cubes and 1 bag, 12 oz, of spirals) added it to 4.5 cups of water in saucepan add spices (below) and simmer for an hour.

The soup thickened nicely. One could always add a medium diced white/sweet potato and carrots too, if you like.


1 t Badia Sazon (can be found in the Latin food aisle). Badia brand does not contain MSG…other brands may.

1/2 t of Granulated garlic powder

1/2 t Salt

1 large Bayleaf

1/2 t Tumeric

1/3 t Black Pepper

Give it a try…enjoy!!







I love Butternut Squash! They are plentiful around here this time of year. I bought a medium-sized BN squash at the farmer’s market this week and the cooler temps are begging for warm soup – mmm
So today, inspired by a recipe on the Food Network web site I decided to go for it. Of course I added a little something more 😉 I wanted a recipe that did not call for milk or cream – I’m not a fan of either. So, this was my first time making it and OMG, it’s really so easy!! Not sure why I thought it was such a difficult thing to make…it is after all just soup!

Butternut Squash soup –


1 (2 to 3 pound) butternut squash, peeled and seeded
2 t olive oil (their recipe called for butter – I love olive oil!)
1 medium onion, chopped
*1/2 red pepper, chopped – *my addition. Next time I’ll also add a few cloves of fresh roasted garlic.
6 cups chicken stock
Nutmeg (optional)
Salt and freshly ground black pepper

Cut squash into 1/2-inch chunks. In large pot melt butter. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 30 minutes. Remove squash chunks with slotted spoon and place in a blender/food processor and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Now, back to Crochet…