Through the Glass Dimly

I love soup! It’s such an easy thing to make and have homemade-fresh-on-hand. Once upon a time I would make a big pot of soup once a week, and it would serve as lunch for my little two-person family throughout the week, or for a quick supper on a busy night with added homemade biscuits.  I have always heard of Butternut Squash Soup, and have wanted to attempt it. Today seemed like the right day, as I had a bit of extra energy (energy which is gradually leaving me completely as I am now 36 weeks pregnant), a butternut squash, some alone time while Josh was doing yard work for a woman at my parents church, and a need to eat something wholesome for lunch. I absolutely LOVED this soup. So I thought I'd share the recipe with you. It has such a rich creamy texture with a warm fall spicy sweetness. Let me know if you try out the recipe! Butternut Squash Soup Ingredients: 2 tablespoons butter (you can substitute a cholesterol free substitute if you prefer) 1 small onion, ch...

One of my favourite things to cook is soup. Saturday used to be my soup making day. I would make a big pot of some delicious piping soup that would serve as one dinner in the week, and several lunches. Soup is just such a well rounded food. It can be a nice light meal, or a hearty wintery dinner. In honour of fall inching its way closer to us, I've decided to post a recipe that I made for lunch today. Feel free to substitute any bean you fancy. I used white kidney beans because that is what I had, but black beans would be excellent as well. Lemonisious Bean Soup 3 Cans White Kidney Beans (feel free to try out other types) 1 Cup Water 1/2 Onion, finely diced 1 Rib Celery, with leaves, finely diced Freshly Ground Black Pepper (you can use regular ground black pepper, but freshly ground is nicer) 1 teaspoon celery seeds Juice of 1 lemon 1 lemon, sliced paper thin, for garnish Celery leaves, for garnish Method : Heat the oil in a medium sized pot over medium heat. Add...