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I am deeply honored that this post is featured in the Holiday Roundup at Oprah.com.  Welcome, Oprah.com readers!  Happy Holidays to you

Do you remember the song from Sound of Music called “My Favorite Things”?  It reminds me of the wintery holiday season, especially these phrases: snowflakes that stay on my nose and eyelashes, brown paper packages tied up with string and crisp apple streudels - sigh.  They make me think of cold weather, exchanging gifts and enjoying sweet seasonal desserts.

I am the first to admit that my family is lucky.  We have a warm place to live, family and friends that we can count on, and food to fill our bellies.  It is difficult for our children to understand that not everyone is so fortunate.  How would they know that one of their classmates is living in a one-room emergency family shelter with his mom and 4 brothers and sisters?  Childhood hunger is often silent.

I have made it a priority to teach my children and students that not everyone is as blessed as we are.  Recently, we collaborated with a children’s art studio on an event that would bring families together and would help local families in crisis.  Over the course of two months, children made and glazed soup bowls and I worked with children and their families to make hearty soups.  Our efforts culminated in a fantastic event where over one hundred people came together to choose hand made bowls and have them filled with soup.  We raised over $1500, all of which was donated to the Emergency Family Shelter run by Homeward Bound of Marin.  And after the event, we were able to deliver soup to the residents, along with some beautifully decorated paper placemats that families created together.

May this soup recipe bring your family comfort during the holidays.  And if you are able, maybe you and your children might make a batch to share with those who could use it.

Butternut Squash Soup

Ingredients

2 large butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions

1. Preheat the oven to 400 degrees F.
2. Cut squash in half and scoop out the seeds.
3. Cut the squash into 2 inch chunks.
4. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
5. On a sheet pan lay the squash flesh side up.
6. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
7. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
8. Bring to a simmer and puree using a stick blender or regular blender.  If using a regular blender, use caution – the steam can build pressure inside the blender and could spray you with hot soup if the lid is pushed off.
9. Stir in the heavy cream and return to a low simmer.
10. Season with salt, pepper, and nutmeg.

Call the Kids:

• Brush the chunks of squash with melted butter
• Put squash on the baking tray and sprinkle them with salt
• Measure stock and honey
• Kids can safely use a stick blender – just keep the blades inside the pot!
• Add the cream

How do you find meaning with your children during the holidays?