Coconut Curry Butternut Squash Soup, Italian Flag Appetizers, and Chicken

Ladies and gentlemen.

I have accomplished a lot by 6:00 PM tonight. Still waiting for B-Rad to come home so we can go for a run, but...

I Christmas shopped for Secret Santa.

I made some crafty Christmas presents.

I made Italian Flag Appetizers for lunch tomorrow. I never go to lunch, but the people who are off the period I am are having a mini-festive party, so I figured I'd go, meet some new people, and mingle. So I made these:

Don't they look incredible???

Then, I made a chicken. See the little guy roasting so nicely in the oven?

Then I bought a huge butternut squash, sliced it up, roasted it, and proceeded to make a coconut curry butternut squash soup that's healthy and delicious. No cream. Totally awesome.

1 1/2 cups of cooked butternut squash (I used more... I like the soup a bit thicker and more squash-y)

I used 1 cup of light coconut milk because I used more squash. They said 1/2 cup.

I used 1 1/2 cups of chicken broth. They said 3/4 cup

I used 2 tsp. curry. They said 1

I used 1/2 tsp salt. They said 1/4 tsp.

Then, I blended it all together with my awesome immersion blender. Voila! Tasty morsel served with a dollop of Greek yogurt.