Butternut Squash Soup

1 onion, chopped

2 ribs of celery

8 baby carrots

2 large potatoes

1 butternut squash, pre cooked in microwave

1 box of chicken broth

1/8 cup heavy cream

Nutmeg

Cinnamon

Pumpkin pie spice

Cayenne

Salt and pepper

Fresh parsley

Melt about two tablespoons of butter and sauté the mirapoix. Add the chicken broth and add the chopped potatoes. Add about a teaspoon of chicken base and simmer until potatoes are tender. 

Add seasonings. I just added pinches of each spice to taste. 

When potatoes are tender, use an emulsifier and blend thoroughly in the pot. If you don't have an emulsifier use the blender. Add the squash and blend until smooth. 

Stir in heavy cream until blended and serve. 

Banana Cream Cheese Muffins

Dollop Vanilla Buttercream

2 cups softened butter

2 tablespoons vanilla extract

6 cups confectioners sugar

Mix butter at room temperature in a stand mixer with the paddle attachment until soft, about 3 minutes. Add vanilla and continue mixing about 1 minute. Slowly add powdered sugar and continue mixing after each incorporation of sugar, until all the sugar is in the bowl. Continue mixing about 5 minutes.