Butternut Squash Soup

A new week begins.... and its a busy one!

MrD leaves for work extremley early (just after midnight) so we seem to be in a different time zone to everyone else. I call it Early Bird Time

So my workday always starts before sun up.. and as its Monday.. before the laundry and cleaning begins .. its bread making day. I used to make the National Loaf which we both enjoy... but I much prefer the Meta Givens 100% Wholewheat Bread recipe from 1942

Even though the instructions seem to be long.. its a very simple recipe to follow.. comes together really well, rises beautifully and it makes two loaves

And of course it has to be made whilst drinking a nice cuppa tea... and is delicious served warm from the oven with a spread of home made jam

So I was remembering the old adage..

"Wash on Monday.

Iron on Tuesday.

Mend on Wednesday.

Churn on Thursday.

Clean on Friday.

Bake on Saturday.

Rest on Sunday"

Well.. I dont churn.. and I clean throughout the week.. but I do have my own daily routine.. and Monday (along with cleaning the bedrooms) is always laundry day. With just the two of us at home now.. I can usually get it all done in one day... and that includes bedsheets and bath towels too.

Sometimes I will do another wash before the weekend... but Monday is the set day.. and its good to get it out of the way

I do love a set routine.. its stops me from getting overwhelmed... and there's always time to stop for a cuppa....

For dinner tonight we had a lovely, creamy Butternut Squash Soup.. with not a hint of cream in it. You can eat it chunky.. or blitz it til its lovely and smooth... my preference

Its a recipe Ive used for many.. many years and its one of my favourites. It always brings back memories of m grandmothers cosy kitchen. And its delicious served with  the warm homemade bread from the oven. A real taste of Autumn!

1 large butternut squash

1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Cooking oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel.
• Cut in half, scoop out the seeds and cut into 1 inch cubes
• Peel and chop the onion and potatoes
• Place the butter and a little oil in a saucepan and melt on a low heat
• Add the onion and stir until softened, but not brown
• Add potatoes and stir well
• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
• Blend to a puree and serve