Before I even begin to get into this blog post…why have I limited myself to iced coffee at Starbucks? I’m sitting here right now drinking a salted caramel white mocha and I feel my life changing for the better. Am I being dramatic? I don’t think so! It’s my first hot drink of the season and I have zero regrets. I wake up around 4:45 am to get to my nanny job a town over and temperature was 50 degrees this morning. IT’S FALL YA’LL ❤

I had planned on making my mom’s Italian Beef last night, but that takes 4 hours of prep and I just wasn’t feeling it. On Wednesday’s Rich plays video games with his friends that live in Florida so I made something super quick and simple so I could relax & finish homework. If they ever move down here we can actually have girl’s nights (hint hint Kate & Ariana) I actually really look forward to Wednesday & Saturday nights :):) Don’t tell him because then he’ll probably want to spend time with me. I have a chance to do face masks, drink too much wine, binge watch trashy TV, fold laundry the way I want it folded, blog, and potentially do homework if there is time left in the day (just kidding I usually do homework first). We spend just about every night together unless I’m nannying & we always make time for each other on Friday night date nights. Even if we just get take out and watch Game of Thrones for the 100th time it’s still something we both look forward to throughout the week.

This recipe was always pretty daunting to me because the first time I made it about a year ago it was really watery and I gave up. I have definitely improved on my cooking skills so I decided to give it another try & it’s literally so easy ya’ll. Here are the ingredients:

6 tablespoons chopped onion (I used yellow onion)

4 tablespoons butter (unsalted) Use stick butter you guys, please lol

6 cups peeled & cubed butternut squash (I think in other countries they just call this pumpkin) I’m going to post a picture of what it actually looks like.

2 cans chicken broth (I used a 32 oz box)

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper (you will want this little kick of heat)

1 package cream cheese

Rich said it was a little sweet. I don’t think he really understood what a butternut squash was so if you want you can add more heat or salt, but it’s actually not sweet. It’s supposed to be a hot or cold soup so you could have it for breakfast too.


I peeled mine first with a potato peeler then I cut the ends off. Scoop out the guts and start to chop into rough cubes. This doesn’t have to be perfect because you will eventually blend everything together. Add 4 tablespoons butter to a large pot & add onions. Let cook through then add squash, chicken broth, black pepper, & cayenne pepper. Bring to a boil & cook about 20 minutes or until squash is tender. I take a piece out and cut it with a knife. If it’s super easy to slice through you are probably good to go.


I have an immersion blender so I add the cream cheese in about 4 batches and blend as I do this. You could also do this is a blender then return to the pot. Make sure it’s smooth and creamy then let cook a little bit longer to heat through (do not bring to a boil).


WHAM BAM THANK YA MA’AM you are done! I prepped my squash a few hours ahead of time when I was cleaning the kitchen so this took me less than an hour. I cooked my grilled cheese while I was letting it cook through. My mom brought me some delicious jalapeno cheddar artisan bread and I only EVER use Munster cheese for my grilled cheese. It was absolutely amazing! I’m pretty sure any grocery store has this type of bread, but it definitely makes a higher quality grilled cheese than regular sliced bread would do.


Rich and I both have decided we need to really limit our portion sizes so we took a page out of his parent’s book and started having a salad before dinner & lunch if we are both home for lunch. I love this idea & it really does fill us up so we aren’t craving seconds or a huge dessert. Although I just caved and bought some banana popsicles 🙂


I just ordered our entryway table which will be here wednesday and then our downstairs rugs & farmhouse kitchen table come in Saturday so I will hopefully be doing a short house tour soon! Try this recipe for real and send some love to my momma for being an amazing cook and letting me go through her recipe box for all these goodies.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: