I had been dreading spending my 40th alone so I was so happy to have my mama here and it turned out to be a quietly beautiful sort of day. Mother and I started the day by going out for breakfast and then walked to the shops and the Aberdeen Art Gallery, which has a great collection and is free to visit. (I can’t wait to take Mary Polly!)
We also had lunch last week at Jamie Oliver’s Italian restaurant in Aberdeen, which was such a treat! I’ve been introduced to Jamie Oliver by some precious folk here who hosted Taido upon his arrival and who’ve had us for the most delicious curry! I skimmed a cookbook of theirs and then searched it out on my own (found half off at TKMaxx), so Taido and the kids cooked recipes from it for our birthday dinner. (My mom’s birthday is just two days after mine.)
My favorite was this divine apple and squash soup! I know it’s quite warm back home in Arkansas but it is definitely fall here in Scotland. The weather is already cold for these southern girls, so a comforting soup was absolutely delightful. I’m sure we’ll make it often this year as it was a favorite (favourite) with the whole family!
Here’s the recipe. I left the instructions in Jamie’s language from the cookbook with conversions/translations in parentheses.
Roasted Apple & Squash Soup
from Jamie Oliver (Jamie’s Great Britain)
Ingredients
1 butternut squash
3 cox or braeburn apples
1 onion
4 garlic cloves
2 red chilies
Olive oil
A pinch of coriander seeds
A pinch of rosemary
3 heaping tablespoons pumpkin seeds
a pinch of sweet cayenne pepper
800 ml (27 ounces or a little less than a quart) vegetable or chicken stock
150 ml (5 ounces or about 1/2 a cup) single cream (half and half)
Directions:
Preheat the oven to 200° C (400 ° F )
Slice the squash lengthways and scoop out the seeds. Cut in to 25cm chunks and put them into your largest roasted tray.
Peel the apples, then quarter them and remove the core. Peel and roughly chop the onion and add the apples and onion to the roasting tray. Half the chilies and remove the seeds and add to the tray with the unpeeled and bashed garlic cloves.
Drizzle a good amount of olive oil over the whole tray, as well as salt and pepper. Add coriander and rosemary.
Toss everything together so it’s all evenly coated with oil and seasoning. Cook for around 45 minutes, until everything is cooked through and intensely golden.
Toss the pumpkin seeds with salt, pepper, olive oil and cayenne. Spread on a baking tray and toast in the oven for 10 minutes until nicely toasted. Set aside
Put some of the roasted vegetables in a liquidizer (blender), making sure you squeeze the garlic out of it’s skin. Add a swig of stock, then place a tea towel over the lid and gently blitz (blend) until smooth and lovely. Put this into a large pan and repeat with the rest. Pour in most of the cream and bring to a simmer over a medium ot low heat.
Have a taste. Season to perfection.
To serve, divide between warm soup bowls and add a swirl of cream and a sprinkling of toasted seeds. Serve with warm crusty bread.
Hope your week has been lovely! Thanks for all the kind birthday wishes!
Finding and reading a post from you always brightens my day and warms my heart! I’m so grateful for the opportunity to share your experiences/adventures!! I told my sister this morning, “Let’s think about going to Scotland before too long.” Thank you!!!!
Kindest. Words. Ever! Thank you so much June! I would LOVE to see you in Scotland! Come on over and I’ll make you tea and tarts for sures!
ohh i love getting peeks into your new digs! also, very jealous of your fall weather. we are melting here.
Trying to show the happiest bits of the flat! You know the piles are in the corners and not in the photos. 🙂 We’ve got to shop for some shelves or something to put everything on/in, but you know that is not fun to me. Maybe you could bring your decorating self over here and do it for me!
TK Maxx. That seals the deal. I can move to Scotland and transfer!
Happy Birthday, Alison!
YES! I LOVE TK Maxx. It’s almost like being at home. Only with British products. Mother has already filled her suitcase with treasures to take home from TK Maxx. Cracking me up!
It’s supposed to cool down a little here in NC this weekend. Very jealous that it already feels like fall there. It’s can’t come soon enough for me here. I made squash soup last year and it was ok but I felt it was lacking something. Maybe it was apples. This recipe sounds delicious and I love Jamie Oliver, so I will have to give this a try. Happy belated birthday from a new follower.
Thank you so much for saying “Hello” and following along! So happy to have you here, Mandi! XO
You look so much like your mom:) I am so enjoying your adventures. Happy Birthday to both of you.
I know we do look alike. Only she should get dreadlocks, don’t you think?? 🙂 Thanks so much, Debbie!
[…] shared a little bit about our new flat this week, but I didn’t even tell you the most exciting bit: I DROVE TO THE STORE AND BACK […]
didn’t know that y’all had move to Scotland how exciting!been trying to figure out this linkedin app. I’ll get it figured out one way or the other! I would love to hear from you with anything with you have to say, post , or email. My emailaddress is dj2mcnew@comcast.net. love hearing from you and mababy. Babyconnection again. Love always.PS. I have a retired! Yea!!!
[…] look for what’s on sale or what’s in season to use for tonight’s soup. Butternut squash for roasting or potatoes to serve with chili. Lately a box of mince pies or a bottle of mulled wine […]