Wisdom Lost, Wisdom Gained

The mouths of the righteous utter wisdom, and their tongues speak what is just. Psalm 37:30

My oldest brilliant and beautiful girl, although beyond wise for her age (or any age), has not been uttering or speaking much the last few days. Thankfully, this is not the result of a self imposed teenage drama or misguided parental protest. No, actually my girl had her wisdom teeth removed. My little chipmunk has been a trooper and remained very obedient to all the instructions receievd from her doctor,  including timing her medicines precisely and faithfully applying her bandages and ice packs. Additionally, she has received the very best care from my youngest brilliant and beautiful girl. I must say, watching my littlest little tend to, care for and pray over her big sister and best friend has been so precious. What an honor to have a front row seat to their so sweet relationship.

However, despite her diligence and her sister’s exemplary care, her petite, fragile face cannot hide the trauma that happened inside and she bears all the signs of having been put through the ringer. But, we are beginning to see improvements, she is healing and we are thankful for God’s mercies as she has had no complications. 

We’re not all that different, are we? Despite our best efforts to put on a good face and play by the rules, most of the time, we cannot hide what is happening underneath the surface for very long. Our fragile constitutions eventually give us away. In fact, as I meditate on Psalm 37:30, I am struck by the fact that we usually expose the trauma and out ourselves through our words, whether spoken or stuffed. Our failure to utter wisdom and speak justice become outward signs of inward unrest.

I am comforted though, that just as my daughter is healing and eventually there will be no signs of surgery, I can be healed, from the inside out. When I seek the right treatment in the form of God’s word and seek rest with my Savior, the signs of my trauma begin to fade. My utterances turn from harsh to humble and my tongue sings new songs of praise and justice. I pray that I would be as diligent as my daughter in seeking not only the healing my heart needs, but the only Healer who can provide the remedy.

On a much lighter note, my daughter’s surgery and recovery provided lots of opportunities for me to engage in an activity that always restores and calms me: cooking. Unable to eat solid foods for two weeks, she requested all of her favorites from mashed potatoes to homemade applesauce. I was more than happy to put on my apron and care for my family in the language of food.

One particular dish she requested straight away was Spicy Butternut Squash Soup. Normally a fall staple in my house, this creamy, soothing soup was just the comfort my girl needed. As an added bonus, it is super healthy and super simple to make.

Spicy Butternut Squash Soup (adapted from America’s Test Kitchen)

Serves 4 (this recipe is easily doubled and freezes beautifully!)

Ingredients

1 medium butternut squash: peeled, seeded, and cut into 1 1/2-inch chunks
3 medium shallots: peeled and quartered
1/4 cup vegetable oil
Salt and pepper
4 cups low-sodium chicken broth
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 cup heavy cream
1 tablespoon minced chipotle chiles in adobo sauce (you can remove seeds to reduce the heat, depending on your familie’s tolerance)

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 35-40 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.         

The simplest way to peel the squash is to cut it in half at the neck and use a small knife or vegetable peeler to remove the tough outer skin.                                                                                                                              

Once peeled, quarter the squash and scoop out the seeds. Toss the squash, shallot, oil, salt and pepper together before roasting.

                                                         

2. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat. Just prior to serving, stir in chiles.      

The roasted squash and onions will make your house smell amazing!                                                      

        Bring to a simmer and add the chiles. Your super yummy, super simple soup is ready.

                              

   

I hope your family enjoys this comforting soup as much as mine. It really is quite simply, so lovely.