141: It’s Called Follow Your Heart | Captain Influence

We're not here for your entertainment, you really don't want to mess with us tonight... Actually, scratch that. We ARE here for your entertainment and, even better, to talk about the entertainment we love, share, and consume. We consume entertainment like it's Christmas morning, and that alone is entertaining. With us entering the Christmas season there are plenty of seasonal entertainment thingys to discuss, including Netflix's newest plethora of Christmas movies, but we've got the old faves for you too! So sit back and relax and let Brian and Tony navigate you through the black void of (fun) decisions.

In This Episode

• ENTERTAINMENT
• A story about cheese
• Enjoying the day without the holi
• Stiger's Tigers, Divine Dungeon
• Sequels out... Wreck it Ralph and Creed

Emilee's new favorite soup recipe

I love soup. I also know that squash soup is an acquired taste, so this soup isn't for everyone. But it is souper good for you and souper easy to make.

Ingredients
fresh thyme
1-2 lbs of butternut squash (use less if the squashy taste isn't your fave)
1 white onion
6 gloves garlic
6-8 long carrots (you can use carrots to offset squash, if you want)
PLUS 32oz carrot juice (if you have a juicer, all the better)
1-2 cups of vegetable broth
(Optional: sometimes I also throw in green peppers or jalapeños and roast them with the carrots and onion)

1. Pre-heat oven to 375
2. Chop butternut squash into chunks, spread olive oil all over every piece.
3. Arrange in foiled cake pans.
4. Do not peal or chop garlic, leave in skin and set in foiled cake pans.
5. Lay thyme on squash
6. Roast for 90-120 minutes

...meanwhile

1. Line a baking sheet with foil
2. Peel carrots and lay on baking sheet
3. Chop onion into 4 pieces
4. Sprinkle with olive oil, pepper
5. Roast for about 30 minute

...then

1. When squash is tender, pull out of oven
2. I personally do not leave skins on the squash, but some people do... so optionally peel the squash
3. Place squash into slow cooker (remove the thyme sprigs)
4. Take garlic out of skins and add in slow cooker
5. Add carrot juice and broth
6. By this time, the other veggies should be done, so pull them out
7. Chop up veggies and add to slow cooker
8. Leave slow cooker on high until contents start to bubble
9. Immersion blend that stuff up! Or use a food processor, whatever your tool of preference is.

After blending the contents together, the soup is ready to eat! It freezes and re-heats well.

Links

• Join our Slack group!
• Join our Facebook Group!
• I'm Not Here For Your Entertainment - P!nk
• The Piano Guys - AMAZING Christmas music