Today's NAPODPOMO's MindFULL Musing is my new made up tradition, Souper Sunday! It's November and we just turned the clocks back. The days are gonna be shorter and colder, so today I'm musing on how to warm my insides. Below is a recipe I refer to in the episode: Jane's Butternut Squash and Leek Soup. I also suggest coming up with an intention to set for the week. Let us know if you try to do both!

Butternut Squash and Leek Soup

• 2 tablespoons unsalted butter
• 4 leeks with and tender green parts only, coarsely chopped
• 1 celery rib, chopped
• 1 garlic clove smashed
• 1 quart chicken stock
• 1 large butternut squash peeled and cut into 12 inch dice (3 cups)
• 1 tablespoon tomato paste
• 1 large bay leaf
• Sea salt and freshly ground pepper
• 14 cup flat leaf parsley leaves
• Cream or milk is optional (almost never use)
• Melt the butter in a large heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally until softened.
• Add the stock, squash, tomato paste an bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender about 25 minutes. Discard bay lea. You can leave in or remove the parsley.
• Puree the soup. Taste for seasoning.

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