I finished packing up everything for my big adventure, and then odds and ends (3 tubs worth!) to take back to my parents house in Fort Wayne.  I did have a little help from these…

If you haven’t tried Space Bags, then I highly recommend them!  Not only do they give you a little extra space while packing things up for travel or storage, but they are fun to use! (at least to me 😉 )


Last night was the last dinner that I cooked for Brian before I leave to work on the cruise ship this coming Saturday.  We are heading to Fort Wayne once Brian gets home from school today, so the rest of our dinners will be cooked by Mom 🙂

I wanted to make something special since it was our “last meal”, but it was also grocery week and I had little left in the refrigerator.  I experimented a little after looking at a couple of recipes and made a delicious batch of butternut squash soup.

Butternut Squash Soup

Serves 2-3


  • 1/2 peeled and cubed butternut squash
  • 1 small onion, chopped
  • 1 Tbsp extra virgin olive oil
  • salt to taste (I used about 1 Tbsp)
  • pepper to taste (1 tsp)
  • 1/2 tsp nutmeg
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 5 cups water
Begin by cooking the onions in the oil in the bottom of a large pan for about 8 minutes, or until tender.  Then, add in the squash, spices, and water.  Allow to come to a boil, then simmer about 15 minutes.  Next, remove butternut squash and onions with slotted spoon and put into the cup part of the blender.  Add a little bit of the broth from the cooked vegetables.  Pulse for a short amount of time so that it is slightly pureed and slightly chunky.  Mix the blended mixture back into the pan of broth.  Allow to boil once more, then bring down heat and serve.
Since last night was my last dinner, this morning is my last breakfast aka my last homemade smoothie for a while.  I made one of my favorites to kick my craving until I get home.
Banana, coffee, chocolate smoothie 🙂
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