Love people, cook them good food!

Good friends are such a blessing.   In the height of my grading + car-shopping induced stress on Friday, I got a text from my friend April saying that she was in the middle of her fall organizational project, would I like to meet up at our favorite Dunn Bros for a productive afternoon?  I breathed a sigh of relief, packed up my laptop and headed to meet her for some much-needed accountability to finish my grades.  In between the tedious task of writing grades for my students, April told me about her fall organizational project: compiling all of her recipes to put together a cookbook of her own.   While neither of us are likely to ever author our cookbooks, there is something fun about the idea of making our very own anthology of recipes.    Someday I hope to be able to pull all of the recipes I have posted on this blog, organize them into a Word document and print myself a comprehensive book of all of my favorite foods.   With that said, I couldn't sign off without sharing a new favorite.   

This simple creation was enjoyed by both my friend Shannon and I for dinner earlier this evening.    There is something extra inviting about spending a brisk fall evening catching up with a friend over a bowl of hot soup.   

Sweet Potato and Butternut Squash Bisque

1 Medium Butternut Squash
2 Medium Sweet Potatoes
32 Ounces Chicken Broth
4-6 Cloves of Garlic
1 Tablespoon Tarragon
1 teaspoon Ground Ginger
Salt and pepper.
12 Ounces Fat Free Evaporated Milk

Directions:

Peel, seed and chop the Butternut Squash into 1 inch cubes.
Peel and chop the Sweet Potato into 1 inch cubes.
Place Butternut Squash, Sweet Potato, Chicken Broth, Garlic, Tarragon, Ginger, salt and pepper into the crock pot.
Cook on low for 6-8 hours or high for 4 hours.
At the end of cooking, use an immersion blender to puree the soup.
Add the Evaporated Milk.