Hi Ya peeps!
It is windy today, but I am not complaining, I tell ya. Not going to do it. It has been glorious here in Montana! Mr. Man was talking the other day about Fall. You can move places where it's Summer year around, and Winter year around. There is no place that you can move where it is Fall year around. OK so maybe the temps, but not the colors. Chartreuse green, rusty red, bright orange. Beauty!
We went to a pumpkin patch a couple of Sundays ago, word of the day, say it with me....Beauty! Agape guys picked out pumpkins, I picked out the most Beauty-full Hubbard squash. That squash sat calling my name, yet ever so gently telling me to wait for the right day to prepare him. Today was the day, and let me tell you. He resisted the knife some, I had to put some effort into it, divide and conquer.
( promise it was tasty)
Recipe Please....
Autumn Squash Soup
1/4 cup Olive oil
4 medium-sized onions
2 teaspoon thyme leaves]
1/4 teaspoon nutmeg
1 pound rutabagas, peeled and diced ( these loves not available to me so I added more 'tatoes)
2 pounds potatoes, peeled and cubed
16 cups (whew!) peeled and rough chopped Hubbard squash or banana, acorn, Golden acorn,pumpkin, pick your fav.
3 1/2 quarts chicken stock
Simply put....
Saute onions, thyme, nutmeg in olive oil for 15 minutes
Add rutabagas, potatoes, and squash stirring occasionally for 30 minutes. Watch these bad boys, make sure they don't get out of hand.
Pour stock bring to boil then simmer for 1 1/2 hours.
Grab your hand-dandy hand held blender, whirl until your most loved consistency.
Serve with love.
source: Sunset Fresh Produce circa 1987
It is windy today, but I am not complaining, I tell ya. Not going to do it. It has been glorious here in Montana! Mr. Man was talking the other day about Fall. You can move places where it's Summer year around, and Winter year around. There is no place that you can move where it is Fall year around. OK so maybe the temps, but not the colors. Chartreuse green, rusty red, bright orange. Beauty!
We went to a pumpkin patch a couple of Sundays ago, word of the day, say it with me....Beauty! Agape guys picked out pumpkins, I picked out the most Beauty-full Hubbard squash. That squash sat calling my name, yet ever so gently telling me to wait for the right day to prepare him. Today was the day, and let me tell you. He resisted the knife some, I had to put some effort into it, divide and conquer.
( promise it was tasty)
Recipe Please....
Autumn Squash Soup
1/4 cup Olive oil
4 medium-sized onions
2 teaspoon thyme leaves]
1/4 teaspoon nutmeg
1 pound rutabagas, peeled and diced ( these loves not available to me so I added more 'tatoes)
2 pounds potatoes, peeled and cubed
16 cups (whew!) peeled and rough chopped Hubbard squash or banana, acorn, Golden acorn,pumpkin, pick your fav.
3 1/2 quarts chicken stock
Simply put....
Saute onions, thyme, nutmeg in olive oil for 15 minutes
Add rutabagas, potatoes, and squash stirring occasionally for 30 minutes. Watch these bad boys, make sure they don't get out of hand.
Pour stock bring to boil then simmer for 1 1/2 hours.
Grab your hand-dandy hand held blender, whirl until your most loved consistency.
Serve with love.
source: Sunset Fresh Produce circa 1987
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