I'd rather be out in the garden getting the ground ready for growing, but every weekend the rain falls and the ground is too drenched to dig. I haven't even started sowing my seeds that arrived early this month. Instead, I find myself resting at the weekends, as the working week is sometimes hard with the commuting. I am thinking about working home for a couple of days, but that decision (due to the seriousness of coronavirus) perhaps will be made for us, sooner rather than later.
I haven't done much in the way of new or experimental cooking either, finding myself geting into reading both fiction and non- fiction books. My most recent read was My Name is Why by Lemn Sissay.
What I am sharing today is a bowl of Squash and Thyme Soup that I made early this year.
Its not much of a recipe really: sauteed a couple of onions, garlic and thyme in a little olive oil, then scooped out oven roasted squash wedges. Added some vegetable stock and simmered until thickish. Seasoned to taste.
Topped off with some homemade croutons made from some left over bread.
I am sharing this Squash and Thyme Soup with Soup Salad and Sammies hosted by Kahakai Kitchen.