I’ve been singing all morning.
Today is Monday – a traditional folk song – inspired an Eric Carle picture book. It apparently inspired me too, because I’m happily singing and singing.
Today is Monday … Today is Monday … Monday, string beans. All you hungry children, come and eat it up!
A week’s worth of eating continues, ending with Sunday and ice-cream. It’s a fun, catchy, sing-song sort of way to teach kids the days of the week.
The very best day though … is Wednesday.
Today is Wednesday … Today is Wednesday … Wednesday, Zoooop! All you hungry children, come and eat it up!
So. Much. Fun.
Here’s a link. Enjoy the song. And the book. And some Zoooop too!
It’s been a Zoooop! kind of week around here. Butternut Squash soup on Monday. Tortellini Soup on Wednesday. And Cheddar Broccolli’s up next on the menu.
I’m all in. My husband is too – and he’s a self-proclaimed, “Not a soup kind of guy.”
What follows is the recipe I adapted for Butternut Squash … Zoooop. You’ll find another version with smoked bacon and a baguette in my favorite Vermont Farm Table Cookbook.
Not a Soup Kind of Guy declared it, “the best soup I’ve ever had.”
I’m not sure if he means it … he said the same thing about the Tortellini Zoooop!
Butternut Squash Soup with Maple Syrup
- tablespoons unsalted butter
- 1 large Vidalia onion, chopped
- 3 pounds butternut squash (1 large), peeled, seeded, and cut into 1-inch pieces
- 1/2 cup pure Vermont maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 4 cups low-sodium chicken stock1.
- Kosher salt and freshly ground black pepper
- Saute the onion in butter in a large stockpot, stirring occaisionally, until the onion is soft and translucent, about 5 minutes.
- Add the squash, maple syrup, lemon juice, cinnamon, nutmeg, and chicken stock. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the squash is fork-tender, about 20 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth. Return the soup to the pot and add stock if necessary to achieve the desired consistency.
- Bring to a simmer and continue cooking until heated through. Salt and pepper to taste.
This recipe fed our little family of three one night for dinner and the next day for lunch, as well as four additional servings frozen and waiting for another … Wednesday!