It’s Friday! And it’s February! While we still have a good two months of winter left here in Cleveland, I always feel like there’s a light at the end of the tunnel once we get past January. Hopefully our snow days are behind us and we will soon see little breaks in the weather here and there.
As always, I’m linking up with Andrea, Erika and Narci to share my favorites from the week!
Last weekend, we kicked things off with the Ice Festival at the Lake Farmpark. The kids had a great time but let’s be honest, doing an activity on a Friday night when everyone is overly tired is no joke!
We still managed to enjoy it though, especially the battle between fire and ice! Overall, we thought they did a better job this year than last and the fact that it was relatively warm out was a bonus!
On Wednesday, I shared some beginner tips for the Instant Pot (here), including my favorite things to make in it thus far and promised an additional recipe today.
Butternut Squash Soup
Because I’ve been making so much stock, I’ve been making a lot of soup, which is great to have on hand for a quick lunch. This butternut squash soup has been on repeat and it’s so easy!
1 T. EVOO
1 medium onion, chopped
2 lb. butternut squash, peeled and cubed
2 carrots, peeled and chopped
4 c. chicken stock
salt and white pepper to taste*
I typically make this soup with this precut squash from Costco because it makes my life so much easier!
Turn the Instant Pot on Sautee. Add EVOO and onion and cook until onion is softened. Add carrots, squash and some salt and white pepper. Stir to combine.
*I really prefer the white pepper in this soup because I like the subtle heat you get in the back of your throat from it. A little goes a long way though so just start with a light sprinkling. You can always adjust the seasoning later!
Add chicken stock and stir to combine. Place the lid on and change the setting to Pressure Cook (make sure the valve is closed!). Cook on “normal” for ten minutes. You can then either do the slow release or manual release on the valve, depending on what works best for you.
Puree the soup either with a hand blender or pour it in a blender and puree until smooth. Make sure you stand back because it will be hot!
Adjust the seasoning, if needed and enjoy!
So easy and so good for you with that homemade stock in it! Perfect for this time of the year with all of those pesky germs floating around!
My little one and I popped into the mall this week and I finally tried this dress on, which I have been eyeing for months. Everything I have read about it is true: most flattering dress ever! Be sure to size up one though!
I also spotted this cute jacket at Old Navy and loved everything about it! So cute for spring! Sizing is pretty limited online but check it out in store. It was fully stocked at mine as of yesterday, but I bet they sell quickly!
And for the absolute highlight of my week: my little guy can skate! I blogged here about his first ice skating class, which was so hard! He fell so many times, he was defeated, he wanted to cry and give up but he didn’t. The second class was a little better, but still hard. This week though something clicked and he was skating! Granted he still falls a lot, but he gets up so much more quickly, he’s much more relaxed and he’s actually skating like a real person (as he said, lol!) rather than just scooting on the ice. It’s so amazing to see your child work hard at something and overcome it. #proudmama
Well, that’s all I’ve got for today. We have a fairly low key weekend ahead and then of course, the Super Bowl on Sunday! Or as I like to say, the one day out of the year when it’s socially acceptable to eat nachos for dinner! Fun fact, Super Bowl Sunday is a bit of an anniversary for me and my husband and this is our 18th together, which is crazy! #timeflies
Have a great weekend, friends!!