Enjoy a ‘hug-in-a-bowl’ with a neighbour
The sun is shining but it is still chilly outside providing the perfect conditions for a walk and a bowl of soup. Squash and root vegetables make for perfect soup ingredients, and all are plentiful at the market at this time of year.
There are so many things to do with squash but one of my favourite ways to utilize it is to roast it.
Simply cut the squash in half and then quarter and set on a foil or parchmentlined baking sheet. Preheat the oven to 400 degrees and drizzle the squash with a little olive oil and set three or four sage leaves in the cavity.
Bake for 45 minutes or more depending on the size of the pieces or until it is fork tender. Remove from oven and cool and then simply scoop out the flesh and remove the sage. This method is much easier than peeling the squash beforehand.
Mash or whip with butter and serve simply as a side dish with salt and pepper.
The Soup Sisters charity is close to my heart and if you know me, you know that I am involved in this beautiful organization that provides healthy soup made by the community for women’s shelters across Canada and the U.S. (more on Soup Sisters: soupsisters.org)
March 3 was National Soup it Forward day, an event created by Soup Sisters and commemorated every year to urge people to spread love and generosity with a bowl of soup. P.S. Soup Sisters has published three cookbooks loaded with great recipes that I highly recommend.
I created this super easy Coconut Yam Apple Soup recipe for “Soup it Forward” day a couple of years ago. Please make a batch and share a bowl or container with a friend or neighbour that could use a “hug in a bowl.” The easy Butternut Squash Soup is another go-to that also freezes well.
Enjoy!