If the body is like a car in this journey of life, the wear and tear of normal aging begins to show in your late thirties. By the time you are in your forties there is this conscious awareness that one is pulling away from the first half of life, as if you are driving down an unknown highway looking through the rear view mirror at certain points with days long gone. Life mile posts become more distant with each passing day.
When I look at my husband’s hair, it is a lot more salt than pepper. My eyes feel heavy these days and the stresses of having my oldest daughter in high school are weighing on me. After we put the kids to sleep Rob and I talk about how we can help prepare our daughter for post high-school life by teaching her the values of being self-sufficient, looking beyond present circumstances, and trying to help her see the choices she makes now may have an impact later. For the record, she’s a great kid. She’s maintaining straight As as a student-athlete, volunteering a ton, and enjoying the perks of being young.
It’s strange to be in a place where I feel as if there is this countdown to college already ticking inside me. So much to do so little time. All I’m trying to do is pour into my kids giving them as much support and love as possible. Loving them through their teenage years is both challenging and beautiful. If anything I’m doing a lot of reflecting these days. Am I doing too little? Too much? I have no idea. I’m just trying to do the best I can. That is all I can do.
I’m sharing with you today this wonderful comforting soup made from pureed squash, apples, and fresh sage. When it’s wet and gloomy outside this is the soup that will comfort you with flavor notes of autumn’s harvest. It’s the kind of soup you want to serve your family so they feel loved and cared for. It’s the soup I want my kids to remember me by when October rolls around.
Hope you enjoy this recipe as much as we do.
- acorn squash
- medium yellow onion, chopped
- kosher salt
- fresh ground pepper
- fresh sage leaves
- Fuji apple (any sweet apple works)
- vegetable broth (chicken broth works, too)
- Toasted squash seeds
- The full recipe can be found at Alice's PBS food column.Click here.