today has been another productive canning day for me. I have to say first off that I never could have done any of this last year. In fact I have never canned squash soup before either. My skin is allergic to it which I only discovered this year so now I wear plastic glove. I have no trouble eating it just touching it? This is kind of a nice reminder to myself of just how far I have come in my recovery. Picture below is today's work right hand side Butternut squash soup,middle is tomato vegetable soup & the left is sweet squash soup & a happy accident an a good alternative to french fries squash fries & yes they really do taste very good. I have been asked for my recipe so I am adding it here below for those who like to give it a try

One thing is for sure No one in your family will go hungry this winter. You have been a busy little beaver all summer, time to start winding down a bit after that basket of apples. I admire you/Lillian

2 comments

by lbrow 15 Sep 2014

I have never cooked or eaten butternut squash in all of my 75 yrs but your recipe makes me want to try it/Lillian

by pldc 15 Sep 2014

It is really good, I do hope that give it a try. ~hugs~ & very good for you too

You did very well!! Congratulations on all you achieve.

1 comment

by pldc 15 Sep 2014

thanks so much. Like milk it does a body good lol

I am so proud of you and have watched you progress month by month. As always I continue to be your Number 1 cheer leader. Keep up the good work and thanks for the recipe.

1 comment

by pldc 15 Sep 2014

you are indeed Karen & your support means the world to me!
Even hubby came home last night & said the very same thing to me that I never could have considered or tried to do this last year. I really can finally see the light @ the end of the tunnel. ~hugs & an extra one too~

Great work Loralye!!! I bet it's going to be yummy!

1 comment

by pldc 15 Sep 2014

Thank you Sharon so very much. ~hugs~

Excellent! Keep it going girl!

1 comment

by pldc 15 Sep 2014

almost done sigh.............a good thing too lol thanks Christine, ~hugs~

Wow Loralye, you must be completely set up for winter now! What a lot of canned goodies. They all look wonderful and you are amazing to do all of this. I've never canned anything. It isn't as popular over here. Love Chris

1 comment

by pldc 15 Sep 2014

well I am going to be making Christmas Baskets this year & plan to add some canning to them & some embroidery of course & a crocheted wash cloth too lol! ~hugs~

You are amazing! :-)

1 comment

by pldc 15 Sep 2014

Thanks Leaha maybe I will hibernate this winter lol

your canning looks great. I love canning but I gave it up due to the fact of having the room to store the jars. My fabric kind of spilled out of my sewing room to other rooms. So I went to dehydrating. It takes up less room to store and leaves more room for fabric. thanks for your recipe, I'm wanting to make it and try drying it.

2 comments

by graceandham 14 Sep 2014

Thanks for the tip on how to store more fabric!

by pldc 15 Sep 2014

wow dehydrating that sounds interesting too! It does take some extra room but it won't last as long as my fabric stash LOL ~hugs~

1/2 cup extra virgin olive oil
6 cloves peeled & minced
2 med onions minced
6 cups squash peeled & diced into small chunks
5 cups of homemade chicken stock or vegetable (or whatever kind you buy)
2 apples or 2 pears cored & diced I large carrot shredded
1 1/2 tsp oregano
1 tsp all spice
1/2 tsp nutmeg
In a large heavy bottom pan heat to med & add olive oil minced garlic & onions cook till transparent about 3-4 mins
Add pear (apple) spices (salt & pepper to taste)cook 5 min stirring occassionally.
Add squash & cook about 15 mins stirring till a lovely golden colour.
Add stock to remaining ingredients bring to a boil then reduce heat, cook 15-20 minutes till squash is tender Allow to cool completely & using blender & blend till smooth Pour back into pot & reheat. Can as you would normally. This is a very creamy rich soup & it surprises me @ how thick it really is for being all dairy free. It goes well with warm bread fresh from the oven too a nice crusty one. I hope if you try it you enjoy it as much as we do here! ~hugs~

3 comments

by pldc edited 14 Sep 2014

I make my own stock from chicken or turkey but if your vegitarian or vegan you can use veggie stock too. All of which is also low sodium. in fact I don't add salt to mine but your welcome to if you use it

by pldc 14 Sep 2014

peeling squash that is raw is quite a task in itself so if you like you can bake yours first but cutting in half & taking the seeds out place on a cookie sheet & bake 375 for about 30-40 minutes then let it cool & scoop the middle part out. a lot less work & it does enhance the flavor of the squash too. I had grilled my after I peel it so it does the same thing. I can not use the oven yet does something to my head? so I have to do it this way

by Shisha 07 Oct 2014

Thank you so much for sharing yr recipe! I will b making it soon!!!

ok were is it??/i can't find it lol
Good for you but take a break and rest now ok .It is Sunday a day for rest right??hugs

2 comments

by pldc 14 Sep 2014

your too fast for me lol

by pldc 14 Sep 2014

I would love to say that I am done but I have a bushel of apples still to finish up & this has only used half of my squash so far too