Monday, December 11, 2017

Butternut Squash Soup



"Service to others is the rent you pay for your room here on earth.” Mohammed Ali
We have tons of examples of folks living by this right here in the Ville. Service organization galore, individuals that are constantly giving of themselves. Our own Carla (now retired), Hope and Toni have invited crew, that would’ve otherwise been alone for Thanksgiving, over for dinner. This warms my heart. What if we all did just one small thing for someone, anyone, on Thanksgiving? I bet the return would be astronomical. Or not just on a holiday but any day. It doesn’t have to be a big deal, start small. Make eye contact, smile, ask how someone’s day is and really listen to the answer. Be sure to say please, thank you and you’re welcome. I decided a few weeks ago I was bringing ‘you’re welcome’ back. It seems to have gotten lost along the way.
      

I have a real thing about feeding people. When I offer food to someone my daughter and husband always say “just say yes, it’s easier” :) . Yeah, maybe I’m a little too insistent about it. So for those of us that love to cook we can share some food with a friend or bring it to work. Who doesn’t appreciate coming to work and finding cookies? Or soup? All my soup recipes make enough to feed several people. Produce Manager John has started cutting veggies and fruit for our convenience, even hard squash! I decided I needed to make Slow Cooker Butternut Squash Soup since he did the most difficult part of the recipe! Great for Fall especially with all the FrEsH hard squash grown right here in the Honey Lake Valley! Here’s the recipe~


3 Leeks, white part only, halved and sliced thin.
3 cloves garlic, smashed with the side of a knife and minced.
1 tbs olive oil.
2 containers FrEsH cut butternut squash.
1 32oz chicken broth (I’m sure veggie broth would be yummy too)
Optional 1 14oz can coconut milk
Optional 1 tsp curry powder.
Salt and Pepper!


Saute leeks and garlic in olive oil over medium heat until leeks are tender and garlic aromatic, salt and pepper. Dump leek/garlic, broth and squash into slow cooker. Salt and pepper. Cook on low for 4 hours or until squash is tender enough to mash. Place half at a time in blender without center in lid. COVER HOLE WITH A TOWEL and hold on tight or it’s going everywhere! Honestly if I had any idea where my immersion blender was this would be the perfect time to use it. Return it all to slow cooker to heat through. It will be delicious right now or you can add coconut milk and curry or a little cream if you like.
      



I have much to be grateful for, family, friends, work, good health… I could go on and on. I’m confident we could all come up with a list of our own. Even when times are tough, I know I am blessed. My Hometown Proud Community is a HUGE part of that.

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