Wednesday, October 25, 2017

Butternut Squash Soup

I love this soup.
Hearty, nutritious 
and so easy to make.
1 medium butternut squash
1 onion
1 stock of celery chopped
2 carrots
2 potatoes
1 box chicken stock,
I use Campbell's 900ml.
(reduced sodium)
salt, pepper and parsley to taste

Thick, rich soup full of flavour.


Peel and remove seeds from the squash
(Sorry for the dark photo)
Chop up in cubes

Dice up carrots and potatoes

Celery and onion also

With 2 tbsp butter in the pot
cook the squash, onion, celery,
 carrots and potatoes for 5 minutes. 

Add the chicken stock.
Bring to a boil,
reduce heat to low,
 cover pot and simmer 40 minutes or
 until all the vegetables are tender.

With a hand blender,
or an ordinary blender,
blend until pureed.


This recipe is adapted from AllRecipes

Thanks for visiting my blog xo


Tuesday, October 24, 2017

Pumpkin Orange Jam

Pumpkins are in season.
This jam is a family favourite.

My Mom made many kinds of jams.
She grew her pumpkins
and made this jam every year,
to feed her large family.
Pumpkins are easily grown.

We always had a pumpkin patch.
I remember pumpkins being kept over 
the winter months and she would make
 jam whenever she got the time.

You won't find pumpkin jam on the 
grocery shelves and
 many people have never heard of it.
I am sharing my Mom's recipe.
A simple recipe with only three
ingredients, pumpkin, oranges and sugar.

8 cups pumpkin chopped up
4 cups sugar
3 medium oranges

Cut up pumpkin in small pieces.

Add 1 cup sugar for each 2 cups of pumpkin.

Let sit overnight. 
The sugar brings out the juices of the pumpkin.

The next morning
2 large oranges or 3 medium oranges
  Grate outer layer of oranges.

Cut out the white skin/membrane under the rind and discard.

Chop up orange
Combine the grated rind, 
chopped orange and
any juice to the pumpkin mixture.

Bring mixture to a boil, 
reduce heat and simmer uncovered 
stirring occasionally for 30 minutes.

Fill sterilized jars

After washing my jars and covers, 
I put them in the oven on a low temperature
and keep them hot until I'm ready to fill them.

Great on toast for breakfast
or an afternoon tea
on a tea biscuit.

Thanks for your visit xo

I am linking up with: