I cried a little this week as I put away my flip flops for the season. So long as the sun was shining, I insisted on wearing them, even as it got chillier, but now with the temperatures starting to dip towards the freezing mark, I can no longer get away with it without discomfort.
There is very little that consoles me at this time of year, as I mourn the loss of my beloved Montreal summer once again. It’s always so difficult to accept the length of the cold months and the dreariness ahead. Dear Summer: why must you leave me?
Despite the chilliness and replacing my flip flops with sneakers, there is still much beauty in the fall season. In particular, the magnificence of the colours and abundance of the harvest is inspiring. Feelings of gratitude come easily every time I stroll through a farmers’ market. I love the bundles of organic root vegetables, fruits, and pumpkins. I make my way home with a bag full of colorful vegetables, daydreaming up possibilities. As soon as I get in, I can hardly wait to start washing, peeling and chopping for lovely soups and stews.
This week, I came home with three beautiful organic squash, each of a different variety: butternut, delicata and ambercup squash. It’s so fun to experiment with, and learn about the many different varieties of squash!
I started off this soup by putting the whole squash into the oven for a while to soften them. I find it too difficult to cut the squash in half when they are fully raw (I don’t own an axe!). Once they bake and soften a bit, I remove them from the oven and then cut them in half, and place them face down on the cooking sheet to finish baking. After they have cooled, you can scoop up the flesh and put everything in a blender or food processor. I love the comforting warmth, delicate sweetness and grounding feeling I get from indulging myself with this delicious soup. The essence of home cooking is found here: all these wholesome ingredients, so healthy and so easy to make, without any garbage. Truly, food for our body and soul!
Enjoy, in joy and in health!
1 butternut squash
2 other varieties of squash
5-6 small potatoes, peeled, washed and chopped
3 cloves of garlic, chopped
3 tablespoon olive oil
2 tablespoons of parsley, chopped
Sea salt, freshly ground black pepper to taste
1. Preheat oven to 370˚F.
2. Place the squash whole in a large glass casserole or strong baking sheet. Bake for 15 minutes to soften.
3. Remove from oven and cut the squash in half. Add 2 tablespoons of olive oil to baking sheet and place squash face down. Bake for 25 minutes or until flesh is very soft. Allow to cool.
4. Place potatoes, 1 clove chopped garlic and salt in a pot with filtered water and bring to a boil. Lower heat and cook for approximately 20 minutes or until potatoes are soft. Drain.
5. In a small pot, heat 1 tablespoon of olive oil and 2 cloves of garlic, until lightly browned. Set aside to cool.
6. Scoop out flesh from the squash into your food processor or blender. Add potatoes and browned garlic (including oil).
7. Add 1 cup or purified water, parsley and salt. Blend until creamy. If the mixture is too thick for your liking, add more water.
8. Transfer mixture to a large pot and heat on low heat. Garnish with black pepper and parsley. Serve warm.
Revere the healing power of nature. ~Hippocrates