Snowman time

Wow, it's been snowing the hole afternoon. So beautiful, seems like the world stands still, all so calm and the watch the snow falling so great.
As I came home I was all over white and a little wet, but it's a different being wet from rain or from snow.

The hole afternoon I stayed inside at my "maybe new job". I had a look inside to their work and worked also a little bit, but mostly just watched and asked.
It would be a different kind of work - what I mean, a different direction, still medicine but a child doctor is not the same as internal doctor or general doctor.

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 Spiced Butternut Squash Soup

 * Prep Time: 10-15 minutes

* Cook Time: 1 hour

* Ingredients:

• 2 tbsp soy butter*
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger root, minced
• 1 leek, white parts, diced
• 1 carrot, diced
• 2 small to medium butternut squash, peeled, cubed
• 2 russet potatoes, peeled, cubed
• 2 bay leaves
• 6 cups vegetable broth
• salt and pepper, to taste
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 1/8 tsp ground clove
• 1/8 tsp ground marjoram
• 1/8 tsp ground fennel
• 1/8 tsp cayenne pepper
• 1/2 cup white wine*
• 1 cup non-dairy milk*
• vegan sour cream, to top, to taste*

* Recipe:

1. In a large pot, melt the soy butter and add the onions. Cook until translucent.
2. Next, add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
3. Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
4. Add the spices, wine, and milk. Cook for another 5 minutes.
5. In batches, puree the soup. Enjoy with a dollop of vegan sour cream.

In the picture, it's not quite as orange-ish as it should have been because I only used one butternut squash, therefore I upped it to two. I also cut the cayenne in this because I found it a bit too spicy for me. The bread in the picture is homemade whole wheat rolls made.

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 Baked Squash and Pesto Gratin

 Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 4

Ingredients

• 2 large yellow summer squash (or several small summer squash)
• 2 medium tomatoes
• ⅓ cup basil pesto
• 1 cup gruyere, shredded
• salt and pepper

Instructions

1. Preheat oven to 375 degrees F.
2. Grease the bottom and sides of a baking dish with pesto.
3. Slice the squash and tomatoes into ¼ inch rounds.
4. Add tomatoes and squash to baking dish in a single layer, slightly overlapping.
5. Brush the tops of the vegetables with pesto. Sprinkle with salt and pepper.
6. Top with shredded gruyere.
7. Bake for 45 minutes or until the juices are bubbling and the cheese has started to brown. Broil for a couple of minutes if you want the cheese crispier.

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