Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. -- Spencer W. Kimball, 1976

Tonight’s supper in keeping with the 100 Foot Diet Challenge at path to freedon.org was Butternut squash soup, Cesar salad with crusty French bread and for dessert fresh gingerbread scones.

The recipe for the soup is from vegcooking.com

Butternut Squash Soup

1 cup chopped carrots
1 cup chopped celery
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups peeled and diced butternut squash
Salt and pepper, to taste
Pinch of nutmeg, to taste
Chopped parsley (optional)

•Place the carrot, celery, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.

•Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.

•Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season with salt, pepper, and nutmeg.

•Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve the desired consistency. Ladle the soup into bowls and sprinkle with parsley, if desired.

I made these this afternoon and the family loved them!

Scone Dough:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces

Preheat oven to 425 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. 
For the Scones: In a large bowl  whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead  the dough gently four or five times and then pat the dough into a circle that is about 7 inches  round and about 11/2 inches  thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles).  Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 15 - 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones

From the Joy of Baking

Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. -- Spencer W. Kimball, 1976