The longest month of the year is over. Why is it that January just never seems to end? The days start to get longer which encourages us but there are way too many overcast gray days. We finally saw the sun for the first time in over a week and it felt glorious.
Walking in the woods these days is problematic. The snow is somewhat packed but not enough that you don’t break through every so often. Doesn’t bother the dogs at all. I did manage to complete – just – the 70 mile challenge fund raiser for The Nature Conservancy. It wasn’t easy as most of it was done on the treadmill and I don’t go as far on it as I do when I walk the dogs on the rail trail but I did it. Thank you to those who donated on my behalf. It was much appreciated.
A Birthday
The best part of February is the 2nd when we celebrate our own groundhog – Jack – who was born on February 2nd. We haven’t had him around for a few years so we were doubly happy to have him here and to have a little family party which was what he wanted. He also wanted Chinese food and his mother made it for him. She spent the whole afternoon cooking, something she loves to do, and produced an incredible meal.
Cooking This Week
It was a soup week. I had a craving for butternut squash soup so I decided to make it. This one is dairy and gluten-free and absolutely delicious. I served it with a popover and it was delicious. Give it a try.
Butternut Squash Soup from Love & Lemons
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
For Serving:
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
