We had some friends over today to play in this wonderfully cool weather!  It was the perfect day to make some pumpkin scones and some Butternut Squash soup.  I used THIS recipe for the scones and made up my own for the soup.

Butternut Squash Soup

1 Butternut Squash mash – (I halved it and roasted it for about 45 minutes, scooped it out and put it in the fridge for later)

1 large apple diced

1 onion diced

1 small pear diced

2 carrots diced

4 c chicken broth


I drizzled coconut oil in my soup pot – and sautéed all the veggies.  I cooked them until they were tender – then I added the chicken broth and brought it to a boil.

I added the squash (from the fridge) it was clumpy and stringy but that is okay, you will puree in a minute so do not worry about it.

After it boiled for a little while, I poured it into my blender (in parts) and pureed the entire mixture.

I was going to add milk, but we decided that it was great without the milk.

NOTE: I then boiled a box of noodles, added some butter, milk and cheese (like I would to make mac & cheese) then I poured the soup all over it.  This is similar to Deceptively Delicious or the Sneaky Chef – but my kids love knowing what it is and I do not have to sneak!


After we ate, we decided to make some salt-dough ornaments too –

and I used THIS recipe after Jennifer saw the ones I made last week and was surprised by how smooth they were.  Here is a copy of it for you to try out!


Classic Salt Dough Ornament Recipe

2 cups flour
1 cup salt
1 cup water

1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper
Or be creative and make odd shapes and wreaths (takes longer to bake)

Use cookie cutters, cut-out templates, or just use your hands.
Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife.  

Don’t Forget:
Use a straw to make a hole so you can hang the ornament.

Baking: Time varies based on thickness of ornament
Temperature: 325 degrees
Time: 1 1/2 hours – or until dry

Decorate: Let cool before you begin
Paint with acrylic paints
Glue on beads, buttons, or any fun accessory

Preservation: Making them last a long time
Coat with acrylic varnish when everything is dry

*** Color Variation Notes from our Visitors***
Substitute coffee for water – great for gingerbread people – Thanks, Shelly
– Add food coloring to make dough a unique color – white, blue, red, etc…

I do admit, both times I have made these ornaments I have done so  without the kids being involved, but this is so easy I would not mind doing it with them at all! 

All this fun on a dreary rainy day!  The only thing missing is a fire!  Hopefully soon…..

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