If Lena Sommer could do it in 1886, so can Sam in 2017. She faced the winter with a brave face and cheerful outlook. In the next book, Comes the Winter, Lena Sommers is facing her first winter in the Sawtooth Mountains. But she’s come armed with a trunk filled with cookbooks and great literature, one to feed the body, the other to feed the soul. With the help of Miss Parloa’s Guide to Marketing and Cooking, Lena manages to impress her lodging house boarders by baking Irish Soda Bread; one wore spurs. (Hence the title of this post)
Although not all her early efforts are successful, including the disastrous results of unpopped popovers, she perseveres in her cooking studies. Sam finds herself in a similar position while attempting to modify diets to more healthy alternatives. Did I hear an “Ugh!” I know that I’d give a lot for a cheeseburger. But I digress.
Although the winter storms have begun here with rains and blustery days, the herb garden thrives. Picked a handful of thyme, rosemary and sage this morning. Wait, I must have left one out. Shouldn’t that read parsley, sage, rosemary and thyme? Found a recipe not in Miss Parloa’s cookbook but on the internet. This one, sans parsley, looks promising with all the ingredients of autumn’s bounty for heart health. Roasted Butternut Squash Soup.
If Lena would have had access to the internet, I think she might have shared the recipe. So for all those searching for comfort food in preparation for hibernation, here’s one to add to the list. As some have commented on the previous post, a fine cup of latte or tea is nice to take in hand through winter months, but so is a savory bowl of soup. However, it might go down better with a few slices of Irish Soda Bread slathered in butter. No judging! All things in moderation!
Fall Bounty Roasted Butternut Squash Soup
- 1 medium butternut squash
- 2 carrots
- 2 stalks of celery
- 1 small sweet onion
- 4 cloves of garlic
- 5 sage leaves
- 5 sprigs of thyme
- 1 sprig of rosemary
- salt and pepper to taste
- 1 1/2 Tablespoons Olive Oil (or Avocado Oil)
- 2 cups organic unsalted chicken bone broth (adjust for desired consistency)
- 1/2 cup Coconut (or milk or non-dairy product of your choice)
- Preheat oven to 350 F.
- Peel and remove seeds from squash (Save these for roasting)
- Chop squash, carrots, onion and celery into 1 inch squares (or close to it)
- Toss into roasting pan with garlic, oil, salt, pepper and herbs
- Roast for one hour
- Remove stems from herbs and toss the vegetables into a food processor with 1 cup broth. Puree.
- Pour puree and remaining broth and milk into a saucepan. Stir well.
- Simmer and serve. (Add roasted seeds as a garnish before serving.)
Think it’s a keeper. Might add a little cayenne next time for a livelier rendition.
Winter-bring it on!
If you give this recipe a try, leave a comment with your results.