Tag: autumn
Celebrate Autumn Linky
Link up with Celebrate Autumn
- 5 Nov – 11 Nov Celebrate Autumn: At the Park
- 29 Oct – 4 Nov Celebrate Autumn: Leaf Painting
We enjoy life’s simple pleasures, making the most of every day. As a family we love the great outdoors and discovering the natural world around us. The change in seasons throughout the year is something we cherish and look forward to.
Link up each week throughout Autumn and share what you love during this wonderful season. It could be photographs of nature, jumping in muddy puddles, seasonal recipes, autumn crafts, family fun in the outdoors, carved pumpkins for Halloween, bonfire night celebrations…
The Celebrate Autumn linky opens every Tuesday morning. You’re welcome to join:
1. Add the #celebrateautumn badge or a link to your new or existing post.
2. Use the Linky tool to add your post and leave a comment on the main blog post.
3. Share the love. Pop over, read and comment on other blogger’s posts.
Greenwich Park in Autumn
We had an extraordinary day of sunshine on Thursday this week. I was at work so Daddy and Imogen ventured across the river to Greenwich Park in London for some outdoor fun.
Yellow autumn leaves on a deciduous tree look bright and colourful by the evergreens.
Enjoying a picnic in the sunshine with a homemade cheese sandwich.
The low autumn sun cast wonderful shadows through the trees.
Imogen had fun getting wet in the water area of the playground.
And loved playing with sand in the large sandpit. What a beautiful autumn day…
Sharing our outdoor adventures and linking up with Country Kids at Coombe Mill.
Butternut Squash Soup Recipe
If you’re looking for a super quick and healthy meal that can be eaten for lunch or dinner my Butternut Squash soup is perfect. I serve it with Biona Organic Rye Bread
Packed with nutrients this hearty Butternut Squash Soup recipe is great if you want to save time and prepare extra for enjoying later during the week or month. It can easily be frozen, defrosted and reheated when needed.
Serves 4
- 1 Butternut Squash Pumpkin
- 1 Red Onion
- 2 cloves Garlic
- Dash of Olive Oil for cooking the onion and garlic
- Pinch of All Spice
- Ground Pepper to taste
1. Chop the onion and crush the garlic. Saute in a little olive oil.
2. Peel and chop the butternut squash pumpkin into small cubes. Bring to the boil and cook until soft.
3. Drain the butternut squash keeping approximately 500 ml of the water.
4. Add a pinch of All Spice for flavour.
5. Use a handheld blender to blend the butternut squash, water, onion and garlic. Add extra water and blend as needed until you have your preferred consistency for the soup.
6. Add ground pepper to taste. Serve with organic rye bread (or toast).
