{Recipe} Butternut Squash Soup

Chicago has been experiencing some unseasonably warm weather for this time of year. It has been glorious! Until yesterday that is, when we got our first day of what felt like full blown winter. What better way to warm up than with a savory bowl of soup? This butternut squash soup will not disappoint!



1 large butternut squash (about 2 lbs)
1 honey crisp apple, peeled & shredded
4 oz. cream cheese, softened
 1 small onion, chopped
2 cloves garlic, minced
4 tbsp butter
1/2 cup milk
2 cups chicken stock
 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne pepper


  1. In a large stockpot, melt the butter on low heat
  2. Add the onions, garlic, apple and squash and cook on low heat, covered, stirring occasionally until translucent but not brown, 30 minutes to an hour
  3. Add the chicken stock and spices; cook two hours, until contents are soft
  4. Add the cream cheese and milk
  5. With an immersion blender, mix soup until smooth and creamy
  6. Season with salt and pepper


{Recipe} Oh the weather outside is frightful…

It’s pretty nasty outside today. I don’t know about you guys, but I am SO not prepared for this impending winter weather we have recently been experiencing. I was hoping it would just stay Indian summer mode until spring. I guess Mother Nature has other plans. But an easy way to beat the cold, is by indulging in some yummy homemade French Onion Soup. This recipe is super easy and actually could even be made in your slow cooker.

Bowl of French Onion Soup with a Goats Cheese Crouton

  • 2 tbsp butter
  • 4 onions, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 2 tbsp sugar
  • 3 tbsp flour
  • 6 oz beer
  • 12 oz beef stock
  • 1 tsp dried thyme
  • Black pepper
  • Gruyere cheese
  • Baguette, sliced


  1. In a large stock pot, add the butter, onions, garlic, balsamic and sugar. Mix well, and cook until onions are soft and caramelized, stirring frequently
  2. Add the flour, and mix. Then add the beer, stock, thyme, and plenty of black pepper, and mix well again. Simmer, about 60 minutes
  3. To serve, spoon the soup into heat-proof bowls, and top with a slice of bread and some cheese. Broil for a few minutes, until the cheese is crispy. Alternatively, if you don’t have heat-proof bowls, lay the bread on a baking sheet and top with the cheese. Broil for several minutes, and then serve the cheesy bread on top of the soup.