October Duel

Hello All,
  Here we are again, not only is it time to duel but it's also the end of round 2! Wow, the time has flown by!!
This month's hostesses are Tami for the Divas (my team) and Darlene for the Dazzlers. Tami sent the cutest kit with all kinds of goodies for us to use. Our image is from Stampin' Up's - Sweet Season, various yummy DSP's, Ribbon from American Crafts, Embroidery Floss, Sticko Tiles, a leaf brad by Recollections, and gems by Darice. As always I had a hard time trying to decide what to use for my card. So many choices! lol

  Anyways, here is what  I came up with. I am looking forward to Round 3 of dueling!

 

Tami also requested that we share our favorite fall recipe. I have alot of favorites, but I think my most favoritest is Squash Soup. My Mom has made it for us for years now so it's a signal that fall is here!

Squash Soup

Ingredients

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced ginger
• 4 ounces heavy cream
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.