When i say bountiful, i am serious...we always have so much of this left, that I'm able to make a completely different meal with the leftover soup. I tried it a few weeks ago and both dinners turned out fantastic. Tomorrow, if my children let me, I will post the pasta recipe you can use for the leftover soup.
Ingredients:
Mirepoix: essentially carrots, onion and celery. They now sell this at Wegmans in the frozen and produce section. But fresh is best so you'll need a bunch of carrots, an onion, and maybe a couple stalks of celery. Yikes I can hear all the ugh's from those of you that demand a measurement. Sorry I refuse
2 cloves of garlic
Olive oil and 2 tablespoons butter
Butternut squash (i used 4 small-med ones today)...these need to be roasted before putting in soup to soften them. Slice in half, place inner part down in 1 inch water, then pop in the oven in baking pans for about 45-60 minutes at 350F. And while you're waiting think of General Public singing "Tenderness" and they'll be done in no time
2 tbls flour
About 4 cups of chicken or vegetable stock or broth. You can use more or less depending if you have any. Water is a fine substitute. But at least one can of stock/broth should be used
Bacon: any amount for flavor. I used the already cooked kind today (used 6-8 slices)
Spices: cayenne, crushed reds, salt and pepper
1/2 Pint of cream, or cup of milk. I suppose you could use a dollop of sour cream also... Whatever you prefer. You can seriously just put in as much as you want. It'll affect the thickness the more you pour in
What to do:
Olive oil to coat the pan, add butter, garlic, crushed reds, and mirepoix.
Saute until you smell the amazing aroma of veggies cooking in butter. You will know what I mean. Or OK until the onion is translucent and carrots are soft.
Scoop out the softened squash from the skins. Throw right in with the mirepoix and stir it up.
Add 2 tablespoons flour and mix. Cook for 2 minutes.
Add the stock, broth or water. Add black pepper and cayenne to taste. Combine and let simmer for about an hour.
At this point i use an immersion handheld blender to turn it into a smooth creamy soup.
After blending you can add the bacon if you are smart and desire to make any mean as unhealthy as possible. Threw mine right in and boy what flavor it gives the soup
I then add the cream or milk. Then let simmer for another 10-15 minutes.
Add the salt at the end. Also you can jack up the pepper for a more savory spicy soup at the end
Perfect combo with a nice loaf of crusty bread and a salad!
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