Soup's On For Tuesday

 Autumn weather has kicked in big time here.So that means it's time to make soups! So for my T Stands For Tuesday peeps I am going to share a really yummy and easy recipe for Tuscan Roasted Butternut Squash Soup. I could eat butternut squash roasted or as a soup several times a week! This is one veggie neither son nor hubby will eat so I get to enjoy every bite all by myself:)

                                                        ( RECIPE AT END OF POST)

 I have made it twice already I like it so much! But today I will be in the kitchen making a carrot soup and a Potage aux Legumes ( French for vegetable soup). These are new to me recipes so I'll try them out and share with you if they're good. These are all healthy versions.

 My lunch last week one day:

 OK, so I had the sandwich twice in one week, which is why I got a free drink (my choice-decafe tea) and a pastry for 99 cents! (Hubby ate that large bear claw not me-FYI :) I simply LOVE the Mediterranean flatbread sandwich! Have you tried it? Oh help me, cause just writing about this has me yearning for another...but I have things to do-like making more soups AND thanks to Rita I have begun organizing and purging one area/ section at a time and my goal is to keep doing something as often as I can. It is amazing what one can accumulate living in the same house over 30 years! Yikes- if we ever expect to move we had better begin letting go of STUFF, that's for sure! Thanks for helping me get my butt in gear Rita!

 Another thing that is helping me is Deepak Chopra and Oprah's new 21 day free online meditation classes. I've done them before and it really makes a difference. If only I was disciplined enough to do it on my own when it's over. Here's the link if anyone has any interest. It just began yesterday (Mon. Nov 3).

 Finally, this is the start of my calendar spread for November:

 You can click on it for a larger detailed view. For this month in JoAnne Sharpe's online class we were prompted to write something about gratitude and use it as our border. It was done is a whimsical and loose style. Then we were to make a gift box for each day in which we will write in a gratitude for each day. What a really lovely idea, don't you think? I just need to fill it in with my watercolors. Hopefully I can share that for Friday's post.

 Thank you Bleubeard and Elizabeth for hosting such a wonderful gathering each Tuesday. Feel free to join in anytime-Elizabeth always has such fun adventures to share, and everyone has something different to offer. Grab your drink and hop on over!

" Whatever I am doing, I'm in that moment and I'm doing it. The rest of the world's lost. If  I'm making some soup, I want it to be lovely. If not, what's the point of doing it? "    Sade Adu

                                 

                                       Tuscan Roasted Butternut Squash Soup

1/2 tsp. Tuscan seasoning mix (Wegman's)       1 Tbsp olive oil      salt , pepper to taste

20 oz. cleaned and cut butternut squash    1  32oz carton of vegetable stock

Parmigiano Reggiano -grated

  Preheat oven to 350 F. Add Tuscan seasoning, olive oil , and squash in a sturdy sealable plastic bag. Shake to coat the squash. Arrange in a single layer on a parchment paper lined baking sheet. Roast 35-45 min. or so turning halfway through, until browned and tender. Season to taste with salt and pepper. Add roasted squash and half the stock to stock pot. Bring to a boil on high, reduce heat to low and simmer until squash is soft, adding more stock as needed along the way. Puree the soup ( I used an emulsion blender) to desired texture. Garnish with fresh grated parmesan. Enjoy with some fresh crusty bread if desired. Serves 4 (in my opinion). This was adapted from a Wegman's recipe.
  Note: I did not add any salt at all-it wasn't necessary. The roasting makes all the difference in the rich flavor. Try this using other roasted veggies- like cauliflower or carrots!