12/11/2015
Hi all!
Feng Shui Tip ~ Our kitchens are truly the heart of the home, the gathering place to prep and enjoy meals with our families. As we enter this busy time of the holidays our kitchens become even more necessary and whether they function well for us or not can directly effect our sense of calm or stess in daily life!
This area of our home should be as clutter free as possible. Surfaces should be clear so that food prep is done in a calm environment without the hassle of disorganization. Energy surrounds everything. A happy cook will create a better meal. 😉☺️
The stove represents prosperity and abundance ~ the amount of food we cook and serve family and guests is a sign of success and wealth. It is important that the stove is kept clean and that all burners work properly and are used regularly. Rotate the use of each burner if you tend not to use some of them.
I am sharing my favorite Butternut Squash Soup that I make every week in the fall through the holidays. Get those burners working for you!!! Enjoy! xo
Butternut Squash Soup
Preheat oven to 350
Ingredients:
2 large Butternut Squash, peeled
2 TBSP unsalted butter
1 medium onion, chopped
1 quart vegetable stock
Pumpkin Pie Spice, 1/2 tsp
Freshly Ground Pepper
Salt (optional)
Cut squash into cubes and roast for 20-40 min until tender. Heat butter in a large stock pot and cook onion over med low heat until golden and soft, about 5 min. Add squash and vegetable broth. Bring to a boil and then simmer for 30-40 minutes. I don't really measure the spice...I add a few sprinkles and adjust later for taste. 3-4 grinds of the pepper mill. I don 't add salt. (easy to make veggie broth...just save clean veggie scraps for a few days and add celery, oregano, garlic, etc)
Fill blender with 3/4 of soup. Add 1/2 cup of water. Blend smooth. Add a little more water if too thick or until desired consistency, but it should be creamy. Blend in batches. Adjust for pumpkin pie spice if needed. I usually serve with another twist of the pepper mill.
