Steamy soup ...

It's a doozy day today. The last thing I am up for today is writing. I hate to admit it, but it's true. I'm not up for much other than a warm cozy blanket and some refuge. Some days trickle in like this but I have yet to get used to them. So I curl up and I imagine that someone with a warm smile is bringing me steamy soup, caressing my cheek, moving my hair from my face and gently tucking it behind my ear, opening the window to let in a soft breeze and reminding me that these murky moments pass. Sometimes we don't always have said warm someone around at exactly the moment we need them. So, we must do it for ourselves. Off I go, to put on my tiny smile, caress and tuck, to open a window and let in a soft breeze and to have this steamy soup.

For those sometimes murky moments, something easy, beautiful and heartwarming.

Give yourself a hug. And open a window. It does wonders.

Time to dish.

Steamy squash soup with cream, thyme and toasted almonds

Here is what you need:

• One lovely squash. Butternut or pumpkin will do. All cut up into one inch cubes.
• One head of garlic. Bulbs out but skin on.
• One large onion cut into one inch cubes.
• Glug of olive oil.
• A little over a cup of thick organic cream at room temperature
• Thyme sprigs.
• Toasted sliced almonds.
• Cracked pepper.
• Crusty bread.
• A hot cup of tea.

Here is what to do:

1. Preheat the oven, 400 will do. Combine your quash, onion, garlic and thyme in your pan and drizzle with olive oil and roast until sweet, tender and caramelized, about 20 minutes. Then take out the thyme sprigs and pop out the garlic heads from their skins and transfer the roasted veggies to a blender with your cream. Blend until smooth. That's it kids. Put it in your best bowl and serve hot with the almonds, pepper and crusty bread.
2. Also have a hot cup of tea to go with.
3. Then get under the covers and have a snooze. Zzzzzz.....