With yet another day in the 20’s here in New York City my body is craving lots of warm tea and soups, stews and chilli!

And so has Ryan as I realize these are all of his concoctions.

Butternut Squash Black Bean Chili (with a little dear butt and cornbread on the side):


Cauliflower and butternut squash soup:

Cauliflower soup-

1 head of cauliflower

1 small butternut squash

1 small yellow onion

3 cloves of garlic

1 pint chicken stock

1/4 cup grated Parmesan cheese

ah the seasonings I can tell you what we added but I would adjust for taste-


red chilli flakes


fresh thyme

salt and pepper

Cut the butternut squash and cauliflower and toss with olive oil, and place in an even layer on a cookie sheet. Roast at 400* until soft. Meanwhile saute onion and garlic in a pan.

In a few batches add vegetables, sauteed onion and garlic, and chicken stock (making sure to let steam out of the blender).  Return to a large pot and add seasonings and cheese. If you desire a thinner consistency add additional stock, milk or cream.

Keep warm,