“Success does not come through grades, degrees or distinctions. It comes through experiences that expand your belief in what is possible.” – Matea
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!
Back to school is a new experience this year. We stopped at our son’s place this week and found everyone in their own corner, back in school. Our son had a new system-wide job created for him at Crate and Barrel where he has worked for years, and he is now also working from home… built an awesome new adjustable desk and upgraded to bigger double monitors.
RECIPE OF THE WEEK
This week turned chilly, which makes me think ‘soup’! I shared this recipe from a good friend a couple years ago, but it is so good I thought it was worth a second share. Roasting the squash in the oven rather than cooking it on the stove top and using an immersion blender makes it easy.
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.
