Mabon season is upon us! The autumn equinox offers us the opportunity to explore many themes; such as, gratitude, transition, and letting go. This is also a time to reflect on the balance or lack of balance in our lives. It's a chance to dance with the light and shadow within. As we welcome the day on this dark and chilly morning, consider the spaces in your life that need a little more balance and light. Nature shows us the way if only we take the time to see its wisdom. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The Forest Becomes Her by Julie Carroll Dalton https://bookshop.org/a/111301/9781250889751 Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack https://bookshop.org/a/111301/9780762488971 What’s playing on repeat? Devil Like Me by Rainbow Kitten Surprise What’s for dinner? Roasted Butternut Squash Soup Ingredients: 3 ½ pounds butternut squash 1 tablespoon olive oil 1 small yellow onion, halved 1 small garlic clove, peeled ½ tablespoon maple syrup 1 teaspoon salt freshly ground black pepper, to taste ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 3 to 4 cups vegetable broth Optional garnish: pepitas, parsley, and freshly ground black pepper Instructions: Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper https://downshiftology.com/recipes/roasted-butternut-squash-soup/#wprm-recipe-container-33834 Pumpkin Scones Ingredients: 2 cups all-purpose flour 2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1 and 1/2 teaspoons pumpkin pie spice*1/2 teaspoon salt1/2 cup unsalted butter, frozen1/3 cup + 2 Tablespoons heavy cream, divided1 large egg1/2 cup canned pumpkin puree, blotted*1/2 cup light brown sugar1 teaspoon pure vanilla extractoptional: coarse sugar for sprinkling on top before bakingMaple Glaze 2 Tablespoons unsalted butter1/3 cup pure maple syrup1 cup sifted confectioners’ sugarpinch salt, to tasteInstructions: Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper. Set aside.Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.Whisk 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. Bake the scones for 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. Enjoy! Mabon (Autumn Equinox) by dwulf https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4 Support the show
