a few days ago, someone at tom's office asked for my butternut squash soup recipe. i think she just wanted to know my online source. little did she know that i had actually made up a recipe for this one; ok, "cobbled together" is probably a better description, since a fair amount of refrigerator stragglers made their way into this soup.
ingredients
3/4 butternut squash, roasted w/ salt & chopped
5 cloves roasted garlic
sugar pie pumpkin puree -- about 1.5 cups, maybe more
3/4 cups corn
a couple whole peeled tomatoes and their sauce
chicken stock (amount depends on how thick you want the soup)
pinch of hing
oregano
bay leaf
parmesan rind
cayenne pepper
salt & pepper
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directions
saute spices in olive oil.
add squash, pumpkin puree and corn. saute.
add chicken stock and bay leaf. bring to boil.
reduce heat. add parmesan rind. cover & simmer for a while.
add tomatoes & stir. take out bay leaf & rind.
salt, pepper, & oregano to taste.
blend & serve.
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