GF Roasted Squash Soup
The morning sun peeked through the blinds onto my makeshift bed in the living room of my daughter and son-in-law’s home. Even though I awake with a slightly kinked back, I wouldn’t change it for the most comfy bed in the world. I hear the sounds of a two-year old humming in his crib in one room, the sweet sounds of an infant in another, and my heart is full. The past few days have been exhausting, taking me back to the years of raising my own kids, three under five years of age. When people say, ‘It’s good you have kids when you’re young’, it’s true; my stamina is not the same. In the past few days my daughter and I have made 15 quarts of chicken stock for winter soups, frozen five quarts of homemade lentil soup (you can find this mouth-watering recipe here), and five quarts of Butternut Squash Soup (and you can click here for my favorite fall soup recipe). With a four-week old and a two-year old, this will at least make a few dinner meals a little less stressful.