Butternut Squash Soup II
I'd never had butternut squash before, let alone cooked it. But I found this recipe to be the perfect base for some of my favorite spices. I doubled it with 2 carrots, 3 celery stalks, 3 red potatoes and two med squash, all peeled/seeded/chopped/cubed as appropriate. I also added 3 cloves of garlic, 3/4 tsp each of cumin and smoked paprika, a little salt, a good amount of fresh cracked pepper, and a 1/4 tsp of cayenne (we like things with a little kick!) I omitted the butter, substituting a few tablespoons of olive oil instead, and replacing the stock with water/boullion, simply because those were what I had on hand. The creaminess of the squash is awesome, and with some sour cream leftover from a party and fresh french bread, the whole setup was perfect!
PS...i used the leftovers tonight over pasta and it was marvelous! I browned lean ground turkey in a pan, then added a few ladles full of soup, cooked some of the liquid off, added red pepper flakes and a good helping of parmesan cheese. Mixed in cooked whole grain pasta right into the pan to let the sauce coat the pasta and yum!
3 users found this review helpful
Nov. 8, 2010