Soup Time.

 This year's crop of Butternut squash has been very successful. There are still over 40 of them to pick.

 I am currently making lots of things with them in.

 Roasting brings out the best flavour. Soup can be made from lightly roasted butternut but on this occasion I boiled it.

 My recipe.

Finely chop then sauté 1 large onion, in a little oil, over a low heat..

Add 1 knob of finely chopped or grated root ginger.

 Add 2 tsps of ground tumeric  and 2 tsps of ground cumin.

 Add 1/2 tsp of garlic flakes .

 Now add 2 kgs of peeled chopped butternut squash, and just cover with vegetable stock or hot water.

 Boil till butternut is soft. Cool slightly and blitz with a blender stick. Reheat. Serve in heated bowls with sour cream, parsley and a crusty roll.( add cracked pepper & salt if liked )

Very tasty. Adjust  herbs and spices & seasoning to your liking.

********

Yesterday was a beautiful clear day so I walked up and over the Quarry park track, puffing ever so slightly on the steep part. I had photo opportunity stops as well. ( I should make time to do it every day , but usually take a quicker option. )

 In the butterfly garden Colette dahlias were attracting lots of Monarchs.

 I waited till this one opened it's wings. Note the round tag on it's  right wing.

 The Mt in the distance with one of our kiwifruit blocks directly below.( mid left ) 

 This is the sensory garden designed for wheel chair access and has plants at hand level for blind folk to smell and touch.

 At one point in the Quarry is a clear view down through the trees to our house. Notice the red leaves on the Viburnum tree behind it. ( all the kiwifruit blocks are obscured from this angle . )

********

 On Saturday we spent time  spreading 1 year old pea straw over the  house vege garden,

 to break down more and suppress the weeds, over Winter.

I hope you  have a productive week everyone.