So random question, but have any of you gone on a drive-through mini safari? If not, you should see if there’s one near you! My husband and I went to Lazy 5 Ranch recently in Mooresville, NC to check one out. It was so much fun! There were all kinds of animals there, and most of them came right up to your window to mooch for food (reminded me of our dog Maddie!).
This was totally freaky seeing these HUGE horns coming right at us…and my beautiful car! I literally held my breath every time one of them would walk by my car, hoping it wouldn’t catch the paint job with its horns 🙂
It was SUCH a cute place – there was even a petting zoo after the safari. Great little day trip!
When we got home, I experimented a bit in the kitchen with a new soup recipe: butternut squash and apple soup. It actually turned out really good, definitely on the sweet side. It can easily be kept as-is, or you can add a protein like beans or chicken to it (we had some leftover chicken that I shredded and included).
- 1 large butternut squash
- 1 large onion, chopped
- 2 tbsp grapeseed oil
- 3 large apples, peeled,
- 4 cup stock (vegetable or chicken)
- 1 1/4 cup non-dairy milk (almond/coconut/rice)
- 2 sprigs fresh rosemary, minced
- 1/2 tsp nutmeg or apple pie spice
- Sea salt to taste
- Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.
- In a large pot over medium heat, sauté onion in the oil until soft (about 5 minutes).
- Add the squash, apples, stock, milk, rosemary, and nutmeg. Cover, bring to a boil, then reduce
- heat and simmer for 20-30 minutes, or until squash is tender.
- Pour soup into blender and puree until smooth.
- Season with sea salt and serve immediately.
- Feel free to add a protein like beans or shredded chicken!
