Last night I made one of the butternut squash soup recipes I posted about earlier, the one from the NY Times. With a few differences. 1) We were all out of onions following the massive Thanksgiving cooking but had some celery, so I chopped up three stalks and sauteed that and then added ginger and garlic. 2) The recipe calls for 6 cups of water, chicken stock, or vegetable stock. I used 4 cups of chicken stock and 2 cups of water (turkey stock was being made at the same time but is for a different soup). 3) I didn't count exactly how many potatoes I used, but I used one butternut squash. 4) I squeezed fresh lime into my bowl. This was part of a different recipe, and it's so good! For my lunch today, I brought leftover soup with a lime wedge in the container.
I love these pureed soups. I'm ready to toss just about anything in there. Last night I was tempted by an orange going soft but I took a bite and decided the flavor would taint the soup.
I keep forgetting to take pictures. First, remember to leave camera in kitchen. Second, buy a better camera.
Winter CSA Countdown
Our winter CSA share starts today - squash and winter greens, eggs, and a combination of honey, sorghum, mushrooms, and maple syrup. Possibly milk, too, but that's for R. I can't wait! Part of the reason for last night's soup was to use up the potatoes and squash. We have 1 potato and 1 squash left right now plus about 12 cups of pumpkin in the freezer.
Em, I am loving these recipes. I have a butternut squash waiting in the kitchen. I think it will be one of Wednesday's projects. Hints or tips for someone who's never made soup before? Or done anything with a butternut squash except look at it?
ReplyDeleteDebi, the squash are difficult to cut open so make sure you have a good knife for that. And be sure to scoop out all the seeds ahead of time. I find the soups to be very forgiving, especially since you'll be pureeing it all later.
ReplyDeleteGood luck and enjoy!