Tonight, I made another soup to go with the leftover focaccia bread. Just in case I was not clear yesterday, THE BREAD IS REALLY REALLY REALLY REALLY REALLY GOOD. I will definitely make it again and again.
Anyway, back to the soup. It was based on a recipe for butternut squash soup. This is also a recipe from http://www.allrecipes.com
Butternut Squash Soup II - This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash.
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Directions
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Since my butternut squash was relatively small, I added a small acorn squash. I followed comments of others to bake the squashes instead of peeling and cutting them. Preparation was much easier that way. I also took others suggestion to substitute sweet potatoes for the potatoes called for in the recipe. To make it extra creamy and smooth, I used almost half a cup of half and half when I was thinning out the soup at the end.
It turned out very sweet. Quite tasty, though sweet soup is generally not my favourite.
Thus far, I am enjoying all these vegetables - trying new food/recipes though I am not naturally a 'veggie' person. There is an exceptional freshness in the taste that I have not experienced before! ^_^
Anyway, back to the soup. It was based on a recipe for butternut squash soup. This is also a recipe from http://www.allrecipes.com
Butternut Squash Soup II - This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash.
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Directions
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Since my butternut squash was relatively small, I added a small acorn squash. I followed comments of others to bake the squashes instead of peeling and cutting them. Preparation was much easier that way. I also took others suggestion to substitute sweet potatoes for the potatoes called for in the recipe. To make it extra creamy and smooth, I used almost half a cup of half and half when I was thinning out the soup at the end.
It turned out very sweet. Quite tasty, though sweet soup is generally not my favourite.
Thus far, I am enjoying all these vegetables - trying new food/recipes though I am not naturally a 'veggie' person. There is an exceptional freshness in the taste that I have not experienced before! ^_^
Your blog makes me so hungry!!! I'm going to try to focaccia, looks so good!!!
ReplyDeleteOh, I'm "unknown?" This is Joyce. :)
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