Rainy Day Blues....

It has been a rainy and blustery day here on the west coast of British Columbia - but not wet enough to dampen spirits. I enjoy this time of year and the cosiness of being indoors by the crackling fireside with a good book - it is a time for cooking up comfort foods and listening to music or watching a good movie or documentary during the evening. Today I will venture out-of-doors (the rain has stopped for a while and the sun is peeking through the clouds) to fill my lungs with some fresh woodsy air with scent of cedar and fir. My plan is to amble my way down to the vegetable kiosk in quest of butternut squash - to be made into thick and creamy butternut squash soup. Don't worry, I will share this recipe (from my mother) with you too! But first, I want to share more photo collages (oh no! not again!!) from some of my older pictures. Though we are nearing winter - the trees are almost bare and northern winds are beginning to blow..... I would like to share a few 'springy' images from our yard......as soon, my photo images will change to reflect our west coast winter (our winters are not all that bad - flowers are still in bloom) - be prepared! Michelle

printable version of recipe
Roasted Garlic & Butternut Soup
6 - 8 servings (My mother's recipe)
Sharon (Canarybird) - click link here to visit Sharon's beautiful website

• 1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash
• 1 lg Spanish onion - peeled and cut into 8 chunks
• 1 medium leek - washed & chopped, including best-looking top green leaves
• 1 teasp cumin
• 1 head of garlic - sliced across top to expose cloves
• 2 - 3 cups chicken or vegetable broth
• 200 ml (about 3/4 cup) light cream or half & half
• olive oil

• fresh ground black pepper and salt to taste
• homemade garlic croutons (optional) & chopped flat leaf parsley
• Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid.

1. Preheat oven or toaster oven to 300F
   
2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic.
3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes.
4. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes.
5. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper.
6. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor.
7. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.
8. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency.
9. Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed.
10. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons.
    

Sharon (Canarybird)