Foody Friday - Soups

Before I launch into the single most yummy thing you could possibly put in your tummy on a cold night, I must tell you something about myself.

I am not consistent about anything in my life.

I try to be a consistent reader-of-my-Bible and quiet time have-er.
That's hard.

I try to be consistent mothering my children.
That's harder.

I try to be a consistent blogger.
That, my friends, is nigh impossible.

I try to be a consistent Latte drinker.
Wait. That's not hard.
I AM a consistent Latte drinker.

Anyway, when I'm either inspired to write, or if I'm feeling like my life is in good balance with a little extra free time, I enjoy prolific blogging. But it's hard to be consistent. So, when I logged on tonight to write FF for this week, I was SHOCKED that LAST Friday's pitiful post saying I forgot to do FF was my last post!

So, now you know that I've had no inspiration, and I've been busy. You don't really want uninspired, rushed posts to read, anyway, now, do you?? That would just bore you.

One thing that I am consistent about is eating. I eat every day.

The following soup may make you have heart palpitations. It is so good. Warning:It may not do anything for your hubby, if he is a meat and potatoes man, but he will eat it and smile and then sneak some peanut M&Ms and chicken bones for dessert.


Acorn Squash Soup

Ingredients

2 large acorn squash
1 large onion, chopped
1 cup rice
1 celery stalk, chopped
4 cups water
2 cups milk
4 tablespoons veg oil
pinch sugar
salt and white pepper to taste
chopped parsley

Peel the squash and cut it into cubes. Place them in a soup pot and add the chopped onion, rice, chopped celery, and water. Cook the soup, covered, over medium heat until vegetables are tender.

Strain the soup through a sieve or blend it in a blender. Reheat soup and add the milk, oil, sugar, salt, and pepper. Stir and bring to a boil, then simmer for 2 to 3 minutes. Sprinkle with parsley just before serving. Serve hot. Serve with some crusty bread.

*I have also cooked the squash in the oven until soft and reduced the water, scooping the cooked pulp into the soup after it's cooked, and that's much easier than peeling and cubing. However, I don't think the flavor was as good. The squash cooked along with the rice and onion really makes the flavors blend fantastically.

AND, I just saw Acorn Squash at Aldi for $.99!! This is one inexpensive meal if you get the squash in season for a reasonable price! Yeehaw!

Join in below!