Snapshots {and Recipe Homemade Squash Soup}

Mai and soup

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

Sending a card

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

Art lesson

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”}

DSCF7534

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

Horses Mai

The horses come along with us almost every time.

Pompoen soep

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!

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2 thoughts on “Snapshots {and Recipe Homemade Squash Soup}

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