Some Girl Talk

I had an appointment in Winston-Salem recently and decided to stay in town for the day. After my appointment, I hit Macys and Dillards. An hour into my shopping spree, I called my sister in Wichita to ask her to lecture me about spending money but she wasn't there. I spent some more money and figured it was all my sisters fault for not being home.

I was meeting a good friend, Helen, at her home in Asheboro at 4:00. Armed with a good bottle of wine and some appetizers, I drove to her house. The day was balmy, in spite of the trees being in full color. I just love these fall days and the yellow and red fallen leaves rushing toward the windshield.

I hadn't seen Helen since before my mother passed away and, honestly, I was looking forward to a long talk. She is a good listener and I needed one. She is that kind of person, a friend as well as a confidant.

She greeted me with a "Purple Hooter" which is a wonderful drink made with vodka, raspberry liqueur and cranberry juice. We brought out the crackers, brie and artichoke spread and started talking. We played catch up for awhile and the subject of my mother's death quickly came up. I talked non-stop for quite awhile. Helen listened. I needed to vent. It was great to let it out. The conversation turned to friends, family, politics and vacations. We even decided to go to Portland together next spring.

Helen fixed dinner which was a tasty salad of baby spinach, boiled eggs, croutons and a homemade garlic and herb salad with a butternut squash/ carrot/ sweet potato soup that is out of this world. It was so good that I came home and made it for my husband the next night. The soup recipe will follow this post. Enjoy!

Sometime during dinner, Helen remarked that we had been talking non-stop for hours. I agreed and said "we have also been eating non-stop for hours!" It was a relaxing evening and as I left her house I thought what a lucky woman I am to have such good friends.



Butternut Squash Soup:


1 Butternut squash, peeled and cut into cubes

3 Sweet potatoes, peeled and cut into cubes

4 Large carrots or a small bag of baby carrots, cut into small slices

1 + 1/2 boxes of chicken stock

1/2 Cup of half and half



Roast vegies in a large roasting pan, drizzled with olive oil and salt and pepper, until tender and soft but not brown. In a large pot, add a box of chicken stock and all the vegies and simmer about an hour. When done, puree vegies and liquid and add the other 1/2 cup of stock a little at a time to the desired consistency. Add the half cup of half and half. You really don't need any more salt and pepper than what was cooked with the vegies unless desired. The soup should be a little sweet.



PS. This is one of the best creamed soups I have ever eaten! Serve with a salad and crusty roll and you have a great meal. It is the ultimate winter comfort food! Thanks Helen.