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It’s confession time: I don’t like soup. I can probably count on one hand the times in my life where I’ve truly enjoyed a bowl of soup. In its heyday, Courtenay’s Old House Restaurant made an incredibly creamy clam chowder and I once had a crab bisque at Nanaimo’s Acme Food Co. that I’ll probably never forget.

However, one soup that I can rarely turn down is butternut squash. With its earthy texture and hearty flavour, it instantly invokes that warmth you only feel in the autumn. Last week I followed Gwyneth’s recipe for vegetable stock, a key ingredient in her butternut squash soup recipe.

While I couldn’t wait to make my own, the notion of working with a fresh, raw gourd intimidated me. How was I supposed to get all the good stuff out of the butternut squash and shed only the peel? As I quickly found out, butternut squash is quite easy to work with.

Start by using a sharp knife and carefully slice off each end of the gourd – about 1″ will do. Using a standard vegetable peeler, peel away what you don’t need. This will make the squash easy to slice in half.

The inside of a butternut squash is not much different than the inside of its cousin, the pumpkin. Gently scrape away the clingy webs and seeds using a spoon.

The bane of urban apartment dwelling? Zero facilities for composting. It kills me to throw all of this in the trash, but at the very least I use biodegradable garbage bags. (Let’s get on that, City of Vancouver!)

Once the butternut squash is peeled and gutted, chopping is a breeze. When making a recipe with many ingredients that require preparation, I like to get all of the chopping done before I even turn on the stove. The onions alone took me nearly 20 minutes to slice and dice!

As a kid, I foolishly thought wearing my swim goggles would prevent the tears. Little did I realize that it was the inhaling of the onions that caused the tears. Now I take lots of breaks and stick my head out of the window to breathe.

Once the vegetables and garlic were chopped, I slowly sautéed the onions and garlic in the biggest pot in my kitchen. I’ve learned that keeping the heat lower and allowing more time to sautée will prevent burning.

After cooking down the vegetables they’re bathed in warmed up vegetable stock for about 20 minutes. This allows the softened butternut squash to absorb more flavour.

The next step involves blending to get that smooth, creamy texture that butternut squash soup is famous for. Because the ingredients are hot, G’s tip is to work in small batches and work slowly. The piping steam can cause the blender’s lid to blow off.

Once everything has been perfectly puréed, re-heat the now finished soup and serve. My favourite garnish is a sprinkle of nutmeg, but a dash of heavy cream or sour cream would be tasty too. This soup was so yummy that I very quickly downed it and ladled myself a second serving – enjoy!

Have you ever looked at the back of your soup can and tried to pronounce any of the ingredients? Nothing makes a bowl of soup taste even better than knowing exactly what you’ve put into it.

For this and other terrifically healthy recipes, grab your own copy of My Father’s Daughter. You can also now follow G on Twitter!

Our annual family summer vacations were never a far distance from home, but camping on Hornby Island felt like being in a whole other world. Rolling fields, white sandy beaches, aquamarine water and locals with character were all part of the experience. It was a virtually untouched – and unheard of – slice of paradise.

Each summer for more years than I can remember, spending a week on Hornby Island was a priority for our family. Our first outing was a straight-up learning curve, having neglected to bring tarps only to be caught in a downpour on our first night. After that trip, we became well experienced and well prepared campers, skills I hope have been passed on to me.

Yesterday I excitedly booked three nights in July at the very same campsite that was the site of the downpour. J has never been to Hornby Island and I’m giddy with anticipation over stretched-out days on the beach, bike rides to Helliwell Park, ice cold beers from the cooler and more campfire s’mores than I can dare to stuff in my mouth.

Camping is one of the best and most affordable ways to see what Vancouver Island and the gulf islands have to offer. If you’re getting out and camping this summer, here are a few of my favourite tips:

• It’s always better to take just what you need instead of too much. Make a detailed list and consider whether you truly need an artillery of make-up or a stack of magazines. Get in touch with nature… naturally!
• Weather on the coast is unpredictable: sunny one day, pouring rain the next. Bring appropriate attire and lots of socks!
• Always obey fire regulations! Forest fires are common in the summertime, so if there’s a ban, respect the forest. That also means butting out cigarettes.
• Book early! Camping is a popular activity among Islanders and campsites fill up incredibly fast.
• Dogs are part of the family and love to vacation too. Though Jordy will stay with my mom, if your dog tags along, there are safety rules to follow. Keep your dog well hydrated with plenty of shade and space to rest. The sun affects them too. Also never, ever leave your dog unattended at the campsite – especially where there’s wildlife!
• Water can be a scarce commodity during summer months, especially on gulf islands and on the west coast. Bring as much bottled water as you’re able to.

Some of my friends, family and Twitter followers also have great suggestions…

• “Whenever we went camping we did those meals that you wrap in tinfoil and stick in the fire! Yum!” – @DSherps (I’ve found a few easy recipes for tin foil dinners!)
• “Fave camping tips with kids: 1) Always pack a bug box, juice boxes, Zip-locs and extra socks. 2) Stay in a Provincial park and go geocaching.” – @jmemoore
• “Keep your chips in your tent, ’cause deer really like salt & vinegar.” – Devon D.
• “You can buy vegetarian marshmallows at Karmavore Vegan in New Westminster. Great way to enjoy cruelty-free s’mores!” – @mythicmusings
• “Lots of tarps… and bring firewood.” – Kathy M.
• “Pitch your tent above the high tide line! ” – @viAdventurer
• “I went to bed one night on the West Coast Trail with a bag of peanuts in the tent. I awoke in the middle of the night listening to a pile of mice or rats trying to get in! Definitely make sure all food is hidden in the car or put in a bear bag far away from you.” – Duane Storey
• “Put a flannel sheet in your sleeping bag, it will keep you extra warm, and rolls up nice with your bag.” – Debbie R.
• “Citronella candles in beer cans hung up make great mosquito wards! ” – VancityAllie

Got any great tips to share? Add them below!