Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "love"

"Come ONNN @likeakeyyy, we’re doing this!! Just pose with me!!!" After a few attempts and a lot of laughter…#crushedit: #awkward #prom #pose. #swinkswedding #ICFH #love #itsalook

Where my girls atttt. #swinkswedding #ICFH #love (at Normandy Farms Blue Bell PA.)

#Ultra excited to be #reunited! Hah, @omgthatspunny. All #love, #nofilter. #goyankees #runningbuddy (at Jim Beam Suites Yankee Stadium)

Grandma’s asleep on my shoulder right now. #iloveyou #HappyEaster #cherish #family #love #grandma #Easter #memories

#MINIONMAYHEM!!! A plush present from Ang’s work trip to #UniversalStudios! :) Finally. My own #Minion!!! #MinionStuart #favorite #love #DespicableMe2 #obsession #minions

I’ve reached the halfway #training checkpoint for @BMOVanMarathon!!! Closing in on Week 9 of 18 with my #goal of a sub 1:45 #halfmarathon time achieved—and a new PR to kick off March! Ang and Ken (bless their hearts!) drove me to #Brooklyn for the race this morning; I’m #thankful every day for their #love and support. <3 #FrozenPenguin #running #raceday #racebling #medal #personalrecord #run #bmovm #penguin #NYCRUNS #achieve #betteryou

Every time I’m cookin’ with my Crocs on in the kitchen, I’m reminded just how therapeutic it is. What a lovely Friday night in. :) #cooking #therapeutic #love #kitchen #chefkrystinalynne #dowhatyoulove #chicken #drumsticks #curry #salad #dinner #enjoy #birdseyeview

Two weeks ago at church, a member asked me if I liked to cook. Simple question, simple answer: “YES! I LOVE to!” The joy that filled my heart at the mere thought of the word “cook” reflected instantly in my eyes. When his follow-up question involved home grown acorn squash, I accepted the offer with willingness and grace.

With a fresh acorn squash in the palm of my hands a week later, it became official. SOUP SEASON IS HERE. AND SO IS FALL. <3

I love all things fall. Pumpkins. Apple orchards. Golden delicious apple picking. Races in perfect running weather. Spices. Falling leaves. Festivals. Baking. Autumn colors. The sights, sounds and smells of October are a yearly anticipation for me. In essence, this picture:

Combine all of the above with fresh produce and my Kitchen Aid 5-Speed Immersion Hand Blender, and you have a happy Chef Krystina Lynne. (Not pictured, but running through the fall foliage in the background).

With a fresh squash looking all autumnal on my counter, finding the perfect recipe was a must. Simply seasoned, with a unique fall flavor profile. Found it. Finally inspired.

I used A Sweet Pea Chef’s Roasted Acorn Squash Soup recipe and made a few minor changes based on what I had in stock; you’ll find my modified version below. Admittedly, I had to buy two additional acorn squash from the A&P, which I felt guilty for doing since they weren’t garden fresh. But the recipe called for it—and delivered on a fall flavored soup sensation. What a soup-er start to the season!

Ingredients

  • 3 acorn squash, sliced in half and seeds removed
  • 2 tbsp. EVOO
  • 2 carrots, chopped
  • 1 granny smith apple, peeled, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1 tsp. kosher salt (scant)
  • 1/2 tsp. dried ginger
  • 1/4 tsp. dried sage
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground allspice
  • 6 cups homemade chicken broth

Directions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and crushed black pepper.  Roast in oven for 50 minutes to 1 hour, or until flesh is tender and skin starts to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  3. In a large pot, heat olive oil over medium-high heat. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and stock. Stir well and bring to a boil. Reduce heat and simmer (uncovered) for 15-20 minutes.
  4. Remove pot from heat and puree mixture, with an immersion blender, a blender (in batches) or a food processor. Season to taste if necessary—I didn’t add a thing!

Roasted Acorn Squash Soup. Picture courtesy of A Sweet Pea Chef.

Stumbled upon this picture.
Story of my life.
I love peanut butter.

Stumbled upon this picture.

Story of my life.

I love peanut butter.

Meet my #bestie, @blackhorse00. I #love her. Forever roomies.