The whole world is a series of miracles… but we’re so used to them that we call them ordinary things. ~ Hans Christian Anderson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated our grandson’s 13th birthday late with so many things going on… he is the one lighting his birthday candle with his Dr. Who sonic screwdriver! We had to get a picture of the three grandkids, each wearing shirts from what they are involved in… Minnesota Boy Choir, Twin Cities Girls Choir, Hopkins basketball. Our granddaughter’s concert was last weekend, basketball games are every week, and our grandson’s concert is the 16th.
RECIPE OF THE WEEK
Our breakfast club celebrated the new home of one of our members by bringing in a lunch of homemade roasted butternut squash soup. It was sooo good we all had to ask for the recipe… thank you for sharing, Janet!
ROASTED BUTTERNUT SQUASH SOUP with wild rice
- 2 pound butternut squash, quartered lengthwise
- 2 tablespoons butter, melted
- 1 tablespoons brown sugar
- 5 cups chicken stock or broth
- 1 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup whipping cream
- 1 1/2 cups cooked wild rice
Please squash in large baking pan. Brush with butter, sprinkle with brown sugar. Roast at 400 degrees F for 45 minutes. Cover with foil and roast about 15 minutes longer.
Scrape squash from skin and transfer to blender. Add 1 cup stock and puree until smooth. (Or use immersion blender.)
While squash is baking, cook onions, carrots and celery in olive oil until tender. Stir in spices, add chicken stock. Simmer to blend flavors, then puree with squash and stock. Add cream. Season to taste with salt and pepper and more nutmeg if desired. Stir in cooked rice and serve.
