Cold Weather = Butternut Squash Soup

This is the second day in a row that the rain has come down, down, down here in Croatia. I am housesitting and caring for six dogs and three cats. I put on my flannel shirt, thick socks and a scarf, lit a fire in the woodstove, and have been doing an online art class for the last few hours. We had to identify our favorite colors—mine are orange, red and yellow. My rumbling tummy sent me to the fridge for a snack, and the sight of a beautiful butternut squash inspired me. It’s buff color complements the red of the apple and onion, the yellow green of the pear and the dull pearl of the garlic as I place them on a baking sheet. No need to peel anything. Soup today! Into the oven they go to roast for 45 minutes. When they are tender, I’ll scrape the squash flesh into a blender, peell the skin off and squeeze the cooked apple, pear, garlic and onion on top, add some coconut milk and vegetable broth, a bit of cinnamon, fresh ginger and cayenne, a pinch of salt and blitz it all up. If the ingredients are still steaming hot, drape a kitchen towel over the top of the blender so the pressure won’t make the lid explode off. With a swirl of Greek yogurt and some toasted pumpkin seeds, it’ll be the perfect comfort meal while I sit wrapped in a blanket with these sweet pups by my side.