Where is the time going? I have been home for almost a week now and it doesn’t even feel like it has been 24 hours.
My “List of Lists” is all completed so that’s pretty satisfying. Christmas gifts are bought and wrapped, cards are signed and the Christmas dinner menu plan is finalized with a grocery list already in the works.
“Insert sigh of relief here”
What am I talking about? I should just be happy to be back in Calgary spending the holidays with my family. Clearly someone needs to learn how to relax. Much easier said than done though. I really envy people that know how to sit around and do nothing. If I’m not busy 99% of the time I go completely stir crazy! As for that remaining 1%, it’s just enough for sleep, food and maybe a bathroom break every once in a while.
So here’s to relaxation! Go make yourself a sandwich and a bowl of this delicious kuri squash soup and you are set. Forget about the chores that need to be done and the presents that need to be wrapped (or in some cases bought and then wrapped). Ok you are really in a rush? Well at least take some time out for the soup!
Kuri Sqash Soup
– one small-medium sized red kuri squash (I’m sorry, I should have weighed it…it wasn’t tiny…but it wasn’t all that large either)
– 1 tbsp. olive oil
– 1/4 tsp. cinnamon
– pinch of nutmeg
– salt and pepper to taste
– 2.5 cups vegetable stock
– 1/2 tbsp. honey
Preheat your oven to 400 F. Cut the squash into quarters and spoon out the seeds (you can save these to toast if you like). Rub the inside of the squash with olive oil. Sprinkle with cinnamon, nutmeg, salt and pepper. Roast for 45 minutes or until soft.