Home owners are very familiar with this concept: something in the house is always broken.
A few days ago I walked into my bathroom and immediately my eyes were drawn to the corner of the wooden bath panel. There it was, a newly gnawed hole with freshly chewed carpet scattered around for decoration. As the Teletubbies would say: EH-OH. Immediately, I jumped on the phone to Neil to tell him about my suspicion of a mouse in the house.
The more I thought about it, the more unlikely it seemed. Wouldn’t a mouse start at the bottom of the house? Then it suddenly all made sense. It’s the bloody squirrels again. A year ago we thought we got rid of them for good by getting an exterminator but this year they came back with a vengeance and already wrote off the garage lights’ wiring. We thought we caught them all a few weeks ago but they are getting in another way.
After all the problems these vermin have caused us, I have nothing but red-hot hatred for them. If I could eradicate every single fluffy, overgrown rat off this planet I would. The damage repairs already cost a fortune and there is no peace of mind to be found after the remedial work has been done because you never know whether they will come back and cause more havoc…
What a hateful person I must be, you might think. But I didn’t always feel the same about them. In fact, I loved them and the highlight of every trip to Cape Town was to go to Die Tuine (The Gardens) and feed the squirrels. Don’t believe me? See Exhibit A taken December 1986.
But that could be any little girl. Okay, here’s another one.
Yep, that’s me, knickers and all. (The finishing school knew a lost cause when it saw one and I never got past the application stage.)
By the way, the story has got nothing to do with the soup. It tastes good though. Maybe I should add some vodka to it to drown my sorrows…
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- 45ml (3 tbsp) butter
- 1 large onion, chopped
- 2 medium potatoes, diced
- 750g (1½ lbs) butternut, peeled, seeded and diced
- peel of ½ orange
- 750ml (3 cups) chicken or vegetable stock
- 65ml (¼ cup) orange juice
- pinch ground cinnamon
- 125ml (½ cup) double cream [optional]
- salt and freshly ground pepper to taste
- Melt butter and sauté onions for about 1 minute.
- Add the vegetables, orange peel, stock and orange juice and bring to the boil.
- Reduce the heat, cover and simmer for about 30 minutes, or until vegetables are soft.
- Transfer to a blender or food processor and work until fairly smooth.
- Return to the pan and add cinnamon, cream and seasoning.
- Slowly bring to boil, reduce until heated through, a few minutes. Add a swirl of cream to each dish, if desired, and serve immediately.
- Serve with fresh whole wheat bread slathered with butter.
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 2.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
P.S. Other type of squashes, e.g. gem squash, will work with this soup too.