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Happy First Day of Fall! I know for many of us these temps have us feeling like it’s summer, but ready or not fall is coming. For some of us, it is our favorite time of year! Football, comfy sweaters and sweatshirts, pumpkin spice everything…the list goes on! Today I thought I would round up some of my favorite fall loves!
We all know Julie is the true cook in this relationship. LOL If I am suggesting a recipe you know that it is easy, If I can do it, anyone can. One of my favorite things about Fall is soup…one of my favorites to make is this Butternut Squash and Sausage soup. The original recipe is from Emeril, but I took out all the fancy stuff and made it super simple, yet still delicious. You may be a little hesitant about this one, my family was, but one bite and they were convinced. This recipe is made super easy with an immersion blender, I have this one and love it!
Butternut Squash and Italian Sausage Soup
Notes
Adapted from Emeril
Ingredients
- 1 large butternut squash, about 3 pounds, halved seeds removed
- 2 tablespoons vegetable oil
- Salt
- Pepper
- 1/2 pound-1 pound of Italian sausage
- 1 large onion, chopped
- 6 cloves garlic, minced
- 6 cups of chicken stock
Instructions
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and when hot, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onion wilted and starting to carmelize, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup.
This dessert recipe is always a hit, once they try it! Initially, it has been mistaken for potato salad more than once. LOL This is a great one for the older kids to help with or even put together, it requires no actual cooking!
Snickers Salad
Ingredients
- 4-6 full size Snickers Candy Bars (depending on your love of Snickers) cut up into bite-sized pieces
- 3 Granny Smith Apples, diced
- 1 5 oz, package Vanilla Pudding mix
- 1 8oz. package of Cool Whip
- 1 cup MIlk
Instructions
- In a bowl, mix pudding mix and milk. Fold in Cool Whip. Mix in apples and Snickers Bars. Cool and Enjoy
I have had so much fun decorating the house for fall! These have been some of my favorite finds.
Outside Door Mat / Handcrafted Centerpiece
Also, check out the Target dollar spot on-line. So many fun fall finds!
Happy Fall to all of you! Thanks for reading!
Julie and Trisha
~Sisters that Shop
