Flavors from my childhood… passed on to my child

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#ad From the time I was 11 years old I remember my fun super hot NY summers and also I remember my first favorite “ice cream”  LUIGI’S REAL ITALIAN ICE

(make sure to click on the link for your discount coupon)

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Its crazy to think that now my husband and my girl are loving them too. Specially now that LUIGI’S REAL ITALIAN ICE has joined forces with @abominablemovie. You all definitely have to go check out the movie that is out now, its beautiful and with a great message for kids.

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Also run to your closest supermarkets in the following locations Baltimore, MD/ Washington/DC, Boston, MA, Chicago, IL, Harrisburg, Scranton, PA, Hartford, CT/Springfield, MA, Las Vegas, NV, Los Angeles, CA, Miami/Ft Lauderdale, FL, New York, NY, PHiladelphia, PA, Raleigh/Greensboro, NC, Richmond/ Norfold, VA, San Francisco/Oakland, CA, Tampa/St Petersburg, FL and get yourself some  LUIGI’S REAL ITALIAN ICE

All the opinions are my own***

Butternut squash soup

Hi guys. I am here to share a very delicious and very easy recipe for a butternut sqash soup, you can totally make this with your kids too.

You will need:

• 2 lbs (1 kg) butternut squash

• 1 tbsp vegetable oil (I used olive oil because that is my preference)

• 1 onion, chopped

• 2 cups of vegetable stock

• 2 tbsp honey

• salt and pepper to your liking

Preheat your oven to 400 F. Cut the butternut squash in half lengthwise and spoon out the seeds and pith.

Then use a peeler to remove the skin and cut into chunks, place on a baking sheet with salt and pepper then drizzle the oil on top. Roast for 20 minutes and remove from the oven.

Add the onion and stir. Return to the oven and cook for another 15 minutes. Remove from the oven and let cool a little.

Place the butternut squash and onion in a food processor with half of the stock. Blend into smooth.

Place the paste into a saucepan with the remaining stock and honey. Simmer for about 4-5 minutes on low heat. Let cool a bit. You can serve it with toasted baguette, cheese or parsley. I used scallions, basil and parsley because I love all 3 flavors. Enjoy!!