Squash n Rehab Soup

If you brought nothing home . . .

my new squash soup recipe


I’m grateful I drove to Farmington from Burque on Wednesday

for family day at the recovery center; left my house at 4:40 AM

enjoyed the cold empty roads, the high mesa hills

pink striations topped with blue as if a striped bowl in Cuba, NM

Misty cold, a few truckers and travelers

and our destination, his GF’s and mine, was to sign in by 9 (mandatory)

for family time, dying to see him detoxed and two months sober.


My jaw dropped as we greeted in the greeting room.

He looked like my young father back when I was a teen and

Daddy didn’t know how to raise me but he tried. I trusted my father’s affection.

Took lightly his misplaced critiques of chubby me and not holding liquor well.

(The family disease being alcohol/addiction.) Most of them gone now,

drinking and smoking into some fertile hell, a verdant underground

from which will spring fruit trees and hyacinths—that pretty stuff.

And so I dined with friends, exhausted from the trip all in one day.


For a good Thanksgiving, see your loved ones and friends.  If all you brought was one dessert or side dish, and all you’ve got at home is squash and apples, try this:

Put 8 cups or so of diced or chopped up raw winter squash (pumpkin, butternut, acorn, etc.)into an enameled pot or pan with about 8 cups of water and two veggie boullion cubes.

Bring to a slow simmer.

Add a couple few diced apples.  I used old yellow ones to keep the autumn color going.

Add half-cup to whole cup of orange juice.

Drop in a tablespoon of butter or olive oil.

Add cinnamon ½ tsp., cumin ½ tsp., ginger 1 tsp., and a sprinkle of turmeric.

Bring to a simmer.

Simmer until squash is very very soft.

Mash the squash in the pot or ladle out the majority into a blender to puree, then return to pot.


Optional: Add a can of coconut milk. It’s delicious without also. If you add the milk, choose the smaller portion of orange juice.

Optional: Serve with a tablespoon of yogurt and good toast.




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