Took an old recipe and tweaked it to fit the ingredients on hand. YUM!
Squash and Sweet Potato Soup
1 2-4 pound butternut squash, peeled and cubed (reserve the seeds for roasting)
1 large sweet potato, peeled and cubed
4 medium carrots, peeled and chopped
1 onion, diced
olive oil
stock... veggie is best, chicken works (4-6 cups... just to barely cover the veggies)
ginger.. 1-1.5 inches, peeled and minced
orange juice--1/2 cup maybe
zest of 1/2 - 1 orange
sour cream
Tabasco sauce
1. Prep veggies, and everything will turn orange!
2. saute onions for 3 minutes, add carrots for two more minutes
3. put in veggies, including ginger
4. add stock to barely cover veggies, and orange juice
5. bring to boil
6. turn down to simmer, cover and cook for 30 minutes or until fork tender
7. add in ze3st
8. use stick blender to puree'
9. serve with dollop of sour cream and as much Tabasco as you'd like
You can make this with pumpkin as well.
We have the pumpkin version every Thanksgiving thanks to my SIL, Meg. I couldn't find the original version, so used a combo of recipes from online and used ingredients on hand. Serve with a crusty bread, and some apple sauce to cool the "heat" of the ginger.
Enjoy!
No comments:
Post a Comment