My dear friend Ann Lee is an amazing cook, and New Year’s was no exception. She is also the most generous person I know. She opened her home to celebrate the New Year with friends and made many delicious dishes. Among them was her butternut squash soup and it is the best I have ever had. I cannot think of a better way to bring in the New Year then with friends, food, and fun. Thank you Ann Lee for being such an amazing person and friend. I am looking forward to many adventures with you this year, both outside and in the kitchen!
Ingredients:
EVOO
1small onion chopped
1 piece (2inches) peeled fresh ginger
2 garlic cloves chopped
2 3/4lbs small butternut squash peeled, seeds removed, cut 3/4" cubes
1/4c fresh orange juice
S/P
Directions:
Sauté onion in EVOO until fragrant (2 min). Add ginger, garlic, squash. Cook, stir occasionally 6-8 min. Stir in 4c veggie broth, bring to boil, reduce heat. Simmer 20 min.
Purée soup on 2 batches. Stir in oj and salt.
Helpful Hit:
Pealing and cubing a butternut squash can be a very labor intensive task. To save your self great time and frustration roast the squash first and the skin will come right off. Place your squash on a baking sheet in the oven at 420 degrees for 20+min (depending on how big the squash is). When it is ready the skin will get a toasted feel to it and when you poke it the squash will be very soft. You will be able to cut it in half and scoop the meat right out.
Sometimes life is hard and it is so easy to forget how blessed I am. It is easy to take things for granted. All of the moments that are beautiful can get smothered by focusing on the times that are difficult. So it is important for me to take time. Time for solitude, quiet, and reflection. Time to appreciate a beautiful moment in a difficult time. Time to remember how beautiful life is and can be if you let it. Time to appreciate my place. Time to be grateful. Time to remember that I need to be able to hold on as well as to let go. If I can step back and take a moment I can see all of the beauty.
