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Weekending October 21st (2016)

24.10.16 0 comments
"Yes, it's autumn", I had to explain to the children, "but it doesn't mean that there won't be snow". This was in response to their very practical observation..."it's snowing, but it's not winter yet".
It was an up and down week. The little ones are still under the weather - at least the ones that spent every day on site. Whatever they have, they just keep passing it around to their friends, and around and around we go.
Aside from that, we celebrated another birthday, spent some time outside, create art, and had a very low key week.

random notes
/the kids loved a breakfast wrap
/ beet blueberry kiwi smoothie w/ coconut yogurt (a new favorite)
/ 4 candles...4 b-days so far
/soup day inspired by this hearty warming chili soup

A happy week to all!

Vegan & GF Squash Pear & Apple Soup

17.10.16 0 comments
This butternut squash, pear & apple soup was a delicious addition to our Thanksgiving lunch. Each child was asked to bring an ingredient to our table for our special soup. ZA added the squash, MB brought apples, and JM brought some pears for our soup day. Amira made biscuits with the children, which were an added bonus to our yummy meal.

The children enjoyed the soup so much, that we didn't even have any left overs. 
A squash pear apple soup is actually quite filling. It is great by itself, but if made at home, it can also be paired with a salad, or warm rolls. Here's the recipe...

Butternut Squash Apple and Pear Soup
3 cups peeled and cubed butternut squash
1 peeled and cubed apple (any apple will do)
1 cubed pear - skin on (I used red anjou)
3/4 cup diced carrots
3 cups vegetable stock
1 tablespoon Olive oil
salt and ground black pepper to taste
dash of cinnamon 
sprinkle nutmeg
*2 slices of whole wheat bread ~ toasted  (optional)
1/3 cup coconut milk (optional)

1. Heat the oil and melt the butter in a large pot over medium heat. 
2. Add in the onion and cook until tender. 
3. Add the carrots, squash, apple and pear to the pot. and stir. 
4. Pour in the chicken stock, and season with salt, black pepper, and cinnamon. 
5. Bring to a boil, reduce heat, and simmer until the vegetables and apples are tender. 
6. In a blender or food processor, puree the soup mixture until smooth. 
7. *Return to the pot, and stir in coconut milk & crumpled toast.*
8. Keep stove on low - do not boil. Serve with dash of nutmeg.

Note: If you look at the photo above, you will see that the soup is very thick. This is because I often thicken soup for the children by adding toast to the pot, or cubes of bread in their bowl. 
I've done it here, and here.
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