Back to life. Back to reality

"Back to life. Back to reality. Back to the here and now." En Vogue

Hawaii vacation came to an end. The sunshine and beach-y cocktails treated me just right. Within 24 hours I was home and at a bonfire and beer chugging competition. There is no place like home. Love Missoula, Montana!

Fall is in the air and with extra time on my hands I was able to whip up some Butternut Squash Bisque. I thought it was a.) easy, b.) delicious, and c.) healthy. Enjoy!

Butternut Squash Bisque

Saute 15 minutes in a little bit of olive oil:
1 chopped yellow onion
1'' of minced fresh ginger
2-3 peeled + diced carrots
1 butternut squash (cut open, clean out seeds, and dice into 1' cubes)

Add:
1.5 qt. of vegetable stock
1 grated orange zest
dashes of nutmeg, pepper, and salt

Boil for 45 minutes or until vegetables are tender

Puree a hand (or counter) blender to desired consistency.