Yummy for your Tummy

Hello, my lovies!

I haven't posted here for far too long.

Sorry about that.

Honestly, life has been kicking my butt.

I found a cure for the doldrums yesterday, though.

Don't judge! But I'm listening to my

 Christmas station on Pandora.

I know it's early, but it works great for me!

I haven't had any special adventures of late,

so I thought I would just share a bit of the

Fall that I have seen.

It's been really beautiful.

We are past peak now, but it's still pretty.

 I have heard predictions that it is going to be a

 gnarly winter, and I'm starting to believe it.

It's been really quite pleasant here so far,

but I have noticed that the birds are gone. 

I got up one morning and it was like

 they fled in the night.

Usually we see V's of geese and hear them,

and see lots of ducks on the ponds.

All gone. The swans too.

I'm only seeing winter birds.

In other news...

Dad is training to drive a school bus and working

as a temp for Bernatello's Pizza.

I'm teaching piano lessons, and still trying

 to work up the mojo to get a space in a shop.

I really want to do it. 

Fear has just had the upper hand lately.

I'm working on it..

So with cooler weather upon us, I thought I would 

try a new soup recipe. I read a whole bunch of 

 recipes trying to figure out what I wanted to do.

I decided to go with a squash soup.

I know what you are thinking.

I was skeptical too.

But I tried my own version of several recipes

and it is magical! I ate way too much.

It looks a little like...well, I won't say what.

          But it is so delicious.

Make it and make a batch of homemade bread and 

you will dine like a (healthy) king for days.

Seriously so yummy!

MOM’S WINTER SQUASH SOUP

2 Carrots

1 Stalk of Celery

1 Medium Onion

4 Cloves Garlic

I Butternut Squash

2 Cans Low sodium/no MSG chicken broth

Pinch of Thyme

Salt and Pepper to taste

!/2 C Heavy Cream

Olive oil

Butter

Real Maple Syrup (or Honey)

Wash squash. Cut in half. Rub with olive oil and 

sprinkle with salt and pepper. Bake face down 

on baking sheet, for 45 minutes at 450 degrees.

 Set aside to cool.

In a heavy pan put a splash of olive oil (1-2 T?) and 2-3 T

 of butter. Clean and dice carrot, celery and onion. 

Cook for a few minutes, stirring periodically, 

until onions are translucent, about 10 minutes. 

Add minced garlic cloves and cook until fragrant, 

just a few minutes. 

Peel skin from cooled squash and add to pan. Add

 chicken broth, thyme, and salt and pepper. Stir.

 Cover and simmer about 20 minutes, stirring periodically.

If you have an immersion blender, blend your soup to a creamy consistency. If you don’t have an immersion blender,

 whirl it in your blender in small batches until creamy. 

Add as much cream as you feel like. I think I added 

about a half a cup. I also added more the next day because

 the soup thickened in the fridge.If it’s too thick you

 can add more. Add a swirl of syrup or honey. 

Stir and adjust salt and pepper for taste.

Serve with some fresh cracked pepper on top.

Love you all to the moon and back!

Love,

Mom