Getting Wisdom Is The Wisest Thing You Can Do!

Getting wisdom is the wisest thing you can do! And whatever else you do, develop good judgment. If you prize wisdom, she will make you great. Embrace her, and she will honor you. She will place a lovely wreath on your head; she will present you with a beautiful crown. My child, listen to me and do as I say, and you will have a long, good life. I will teach you wisdom's ways and lead you in straight paths. When you walk, you won't be held back; when you run, you won't stumble. Take hold of my instructions; don't let them go. Guard them, for they are the key to life. Proverbs 4:7-13

Wisdom and good judgment go hand-in-hand. Hopefully you’ll have them and go securely down a straight paths. No falling down—no bruises, cuts or scrapes. Just sure feet, led by wisdom and good instructions.  

Prayer ~ Lord, teach me the ways of wisdom. Lock that wisdom up in my heart…and keep it close-by with good instructions. You hold the keys…the keys to my heart.

Friday’s Feast at the King’s Table

It is getting cooler outside. Soup time. Here’s one of my all-time favorite fall recipes that uses a squash from my garden and some sweet juicy apples.

Apple Butternut Squash Soup    6-8 servings

1 tablespoon unsalted butter

2 medium leeks, white part only, diced

1 butternut squash (about 2 pounds), peeled, seeded, and chopped (can substitute sweet pumpkin)

4 golden or Jonathan apples, peeled, cored, and chopped, plus 1 apple, thinly sliced and tossed in lemon juice, for garnish (optional)

2 teaspoons coarse salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

2 cups homemade chicken or vegetable stock

2 1/2 cups water, plus more if needed

Toasted pecans, for garnish (optional)

Sour cream, for garnish (optional)

Melt butter in a large saucepan over medium heat. Add leeks; cook, stirring occasionally, until it becomes soft, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until squash and apples are very soft, about 30 minutes.

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with sliced apples, toasted pecans, and sour cream if desired.

This soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).

© 2016 by Mickey M. Hunacek. All rights reserved.

All scripture quoted from the New Living Translation (NLT) unless otherwise noted.

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