Praying

Pray Continually. 1 Thessalonians 5:17

When we pray little prayers throughout the day we keep the enemy at bay. For myself, if I say little prayers it drowns out my inner judge, critic, worrier, and perfectionist. It helps my holy spirit surface. It grounds me, reminds me of who I truly am, and allows me to have a grateful heart.

If we were all to do this on a regular basis think how at peace the people would be in all areas of life. Unfortunately, the enemy exists; the spiritual mental warfare is real. As Christians, let's strive daily to pray not just when we wake up or when we go to bed but continually, with a grateful heart.  

Recipe for the Month

Sobremesa Farm Roasted Butternut Squash Soup

• 1 medium butternut squash

• 1 red bell pepper

• 3 large carrots

• 1 medium yellow onion

• 4-5 cloves of garlic smashed

• olive oil for drizzling

• 2 tablespoon duck fat

• 1 tsp salt

• 1 tsp pepper

• 4 cups chicken broth 

• 1 (15 oz) can of coconut milk

• 1 tablespoon curry powder

• 5 slices of turkey bacon

1. Preheat the oven to 425 Degrees

2. Peel the butternut squash, cutting both ends off. Cut in half and scoop seeds out. Dice into about 1-2 inch pieces. Peel and dice carrots the same size as squash. Cut pepper in half the long way and remove stem and seeds. Peel and slice onion. On a large cookie sheet place squash and carrots, sprinkle onion over and then add garlic. Top with red pepper skin side up. Drizzle with olive oil (approximately 2-3 tablespoons). Salt and pepper.

3. Place in the oven for 15 min. Remove drizzle with duck fat and place slices of bacon on top.  Return to the oven and cook for another 30 min. Bacon should be cooked and vegetables soft.

4. About 5 min before veggies are done, in a pot add curry and chicken broth. Bring to a simmer and remove from heat.

5. Remove sheet pan from oven, remove bacon and set that aside for garnish.  

6. In batches puree vegetables with broth in a food processor. Set up a large pot with a wire colander over it, dump puree vegetables into a strainer and continue with all vegetables and broth till it's gone. With a rubber spatula push veggies through the strainer to help create a very smooth texture.  

7. Place back on the stove top on low heat and add coconut milk. Stir well. Add more salt and pepper to taste.

8. Serve with chopped bacon and a drizzle of hot honey.