I'm planning on making Squash Soup today to my own recipie. I've never made it before. How does this sound?!
I'm planning on making Squash Soup today to my own recipie. I've never made it before. How does this sound?
Take 1 butternut squash, 1 small pumpkin, 1 onion, 2 sweet-potatoes, and 2 garlic cloves.
Chop all these up and toss them into a large pot with little drop of hot olive oil to brown for a few minutes.
While they're browning, mix up some stock using 1 veg and 1 chicken stock cube, then pour it into the pot.
Add some cumin powder, salt, pepper and a tiny pinch of curry powder.
Bring to the boil, then reduce the heat, cover the pot and allow it to bubble away for a few hours until all the veg are soft.
Now, allow it to cool a bit, and pour it into a blender where it gets litzed until it becomes smooth with th etexture of lentil soup.
Now pour it back into the pot and put it over a low heat again to keep it warm.
Lastly, strain a tin of mixed beans (kidney beans, haricot beans, mung beans etc) and pour them into the soup and stir through.
Allow everything to warm through, then serve in a bowl with a big lump of freshly baked crusty bread.
Answers: It sounds really good, and good for you on making the effort.
11 out of 10 for content and you get my star.......xxx it's sound delicious My mum makes me cookies :] It sounds delicious. Try adding a little cinnamon or nutmeg to the soup. It just adds that extra zing to the soup. Sounds good until the part where you add the mixed beans. hmmm..seems like the squash was squashed.... That sounds yummy, although I wouldn't add salt. Stock cubes can be salty - test it before adding more.
When I make pumpkin / squash soup I always add a little cream and nutmeg as well. Sounds lovely, I love butternut squash. Less than an hour should be enough cooking time Way too long and way too much work
Try this .You can do it in under an hour and a half
Cut the squash and pumpkin in half
Remove seeds
Roast at 350 face down in a 1/4"of water until soft.
Roast the sweet potatoes in the same oven
When done scoop out all the pulps and run thru a food mill
Meanwhile make a thin veloute sauce using the onions ,and minced garlic
add your pureed pumpkin , squash and sweet potatoes to the veloute
Season
adjust thickness by whisking in small amounts of the roux to the slowly boling soup
eat Sounds lovely but I would leave out the mixed beans if I were you I wouldn't brown the squashes, just the onion and garlic. Add a bit of cinnamon to bring out the flavors. Other than that it sounds delicious all the way up until you add the beans!. I would skip them and save for bean soup! Good luck. yum-yum-yum! Does sound delicious. I prefer using butternut squash as it has more flavour than a lot of the other squash varieties. I too would prefer it without the added beans (more healthy and nutritious to add them, I know).
Apart from the fresh veg, most of your ingredients are of the 'store cupboard' type, which is good.
For a variation on a theme, I would use vegetarian stock (purely selfish, as I am veggie), plus I'd omit the spices and beans, and add instead a small amount of fresh orange juice (to personal taste) and some finely chopped flat leaf parsley. Don't use the curly parsley - less flavour. Your version sounds like a great autumn/winter soup. Maybe my version is more late summer friendly!