Butternut Squash Bisque

It’s been a while since i’ve checked in. I think since my last post, I bought a spin bike (so I could workout at home, every day, NO EXCUSES), and Bryan and I started working out together since the first time in forever! I also started a very fun project that I can’t wait to unveil at the end of this year. You’ll just have to wait and see. 

Bryan and I been very conscious about making meals at home because the Buckley’s are buckling down (hehe) and we’re trying to save for our wedding. It’s saving us both a lot of money, I’m slowly gaining creative momentum in the kitchen, and we’re spending more quality time together at the grocery store.

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See? Cute. Quality time.

Since it’s been so cold outside, I’ve wanted to warm my belly with some good soup, but I’m way too picky. I hate canned soup, and I prefer to make my own when possible. I was discouraged from making soup for a while because of the last time, and I finally worked up the courage to try it again. 

So, as promised for you – Butternut Squash Bisque *. Sweet. Savory, and perfect for belly warming! 

*Technically, bisques use strained seafood as a base for the soup – I did not, but I’ll stand by the name anyway – add some seafood if you want to be technical.

[yumprint-recipe id=’17’]

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