Winter Squash Soup via Smitten Kitchen
I have been in the mood for seasonal cooking with the crispness that is in the air, finally! (Can you believe we were in the 90's this last week...sigh.)
Tuesday: Veggie Subs on fresh Italian bread
Wednesday: Asparagus Hash (with no pork) -we loved it so much, we've eaten it two weeks in a row!
Thursday: Out to Eat since neither of us were home
Friday: Breakfast for dinner: French Toast & Cheese Grits
Saturday: Vegetarian chili with the most amazing sour cream biscuits in the world
Sunday: Butternut Squash Soup (I left out the acorn squash & I used shredded Parmesan instead of Gruyere) and Pumpkin Pie (made from a REAL pumpkin)
It was a tasty fall week. And I saved $6 this week with coupons.
I linked up to Menu Monday!
That soup looks really good. I made a root vegetable stew last week that was really yummy too :)
ReplyDeletelovely fall menu! I love butternut squash soup and ravoli! I need to try out the Tomato & Almond Pesto over Angel Hair recipe!
ReplyDeleteI'm going to just start copying your menus! Everything looks so good!
ReplyDeleteThat soup sounds amazing I must try this!!!
ReplyDeleteLuvs!
I was searching for restaurants in Athens and somehow or another I came across your spectacular blog.
ReplyDeleteSo happy I did!
Hey I am trying my hand at the soup tonight! It was so funny at the store on saturday when we were buying groceries for the week. I was debating on getting the acorn squash AND the butternut. Sean asked "What does the recipe call for?" I said Acorn... he says well follow the recipe. I said, Caroline didn't use the acorn squash and Sean says "Well, if Caroline didn't use it then you shouldn't either". Haha!!
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