October 2020 – Soup from The Centre of The Universe

One of the things I really like about autumn, besides the glorious colors of the leaves, is the abundance of nature’s supply on display.

In our personal garden there is a bounty of Tomatoes, Potatoes, Squash, Basil, Parsley, Carrots, Beets, Rhubarb, Cucumbers, Chard, Kale.

Guess who else likes our garden? The deer! They have eaten the leaves off the young Pear Tree that I planted as well as the leaves on my Ambrosia Apple Tree that I started from seed this spring!!

I suppose the four-legged Vegans have figured out where the two-legged Vegans live. LOL!!

Soup from The Centre of The Universe!

The BC Hoodos

Picture of the Hoodoos on the drive up to The Centre

Phil and I had the pleasure once again of visiting Ray and Diana up at Vidette Lake Nature Retreat and The Centre of The Universe last weekend. What a joy!

We enjoyed a fabulous autumn treat, Kabocha Squash Soup. Did you know that squash is a fruit? It sure is! Anything with seeds inside is a fruit!!

I thought you may enjoy trying it for yourself. Nothing speaks more as an autumn comfort food than a thick, tasty Squash Soup.

Kabocha Soup Recipe

Bake your Kabocha Squash, cut in half or sliced, placed on parchment on a cookie sheet in the oven at 425 degrees F for 45-60 minutes.

  • In a large pot saute, 1 Tbsp Coconut Oil, 2 Tbsp. grated Ginger Root with 1 diced Onion
  • Add 2 cups of Veggie Stock
  • Stir in 1 can of Coconut Milk
  • Add the cooked, peeled, Squash
  • Season with 1 tsp. Turmeric powder, Salt & Pepper
  • Blend all the ingredients together with an immersion/stick blender

Serve with Toasted Pumpkin Seeds on top. We rounded out the meal with warm Sourdough Bread from Blue Bunch Farm topped with my Suede Hills Guacamole.

**Too bad I didn’t get a picture of the meal for you. But I did get a picture of some of the historic scenery in the area. Enjoy!

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