On Sunday, I roasted and pureed a Winter Frost squash. I am planning to use it for a curried soup later in the week. I learned on Wednesday, at a routine dental cleaning, that one of my molars has died, and I did not know or feel it (had a crown). So, on Monday, we drive to South Bend where I have an appointment with an endodontist for a root canal. I do not know how much I will feel like chewing after the procedure, so the squash is there for a quick soup.
Sunday dinner is Lentil-Turkey-Vegetable soup. I began by sauteing chopped carrots and celery in olive oil, then adding ground turkey to brown, before adding some minced garlic, and sliced mushrooms. I then add homemade turkey/chicken stock from the freezer, 1 Tbs. rehydrated dried onion, 2 cups rinsed Bob’s Red Mill Vegi-Soup blend (split green and yellow peas, brown and red lentils, and some barley), and 1 Tbs. of Penzey’s Ozark Seasoning. After 45 minutes, I added chopped yellow squash, and near the end, I added some kale leaves. It will be a warm soup for several additional nights. After an unseasonably warm autumn, this week our area will see temperatures near freezing overnight.
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