Snapshots {and Recipe Homemade Squash Soup}

My youngest happily listening to a special gift and we had two days in a row delicious squash soup {recipe below!}

Love this card. It’s so full of promise and warmth.

Home school art lesson for my seven year old, Charlotte Mason style. {This one is from Carl Larsson and is called “Getting ready for a game”}

Glimpse from cozy knit and tiny handbag, while waiting with Mai during swimming lesson.

The horses come along with us almost every time.

Simple, yet de-li-ci-ous squash soup again, recipe below:

Homemade squash soup

Ingredients:

* Olive oil

* Freshly ground black pepper and salt {I use a Fair trade sea salt mix with green herbs}

* Pinch of {organic} curry powder

* Sesame seeds

* Onion {small snippets}

* Two gloves of garlic {squeezed}

* Organic Red Kurri pumpkin {Halved, peeled, deseeded and cut into chunks}

* One medium sized potato {I’ve just recently discovered ‘Pommes Gourmandine’, very tasty French potatoes}

* 1/1,5 liter vegetable stock

* lemon, to taste

* One full teaspoon thick {Melvita} honey

* Fresh parsley {finely chopped} / dried mussel herbs {both optional}

*Additional sea salt

Method:

Put olive oil, garlic and onions in your favorite pan over high heat. Add salt, pepper and curry powder to taste.

After {half} a minute, reduce the heat to medium and pour in the {peeled and chopped} potato and squash chunks.

Keep stirring till the vegetables have soften a bit, then add sesame seeds and stock.

Bring to a boil, then reduce heat to low and cook until potato and squash are ready. {For about 15 to 20 minutes}

Use blender until the squash is almost completely mashed.

Add honey, lemon and if desired fresh parsley / mussel herbs.

Keep on the stove for another two minutes.

Taste and add additional salt.

Enjoy!