Bassetluv
Well-Known Member
Well, my reputation as a cook has never been agreat one (some of the 'food' I've prepared over the years have leftmany wondering exactly how I could manage to create something soinedible), but I made this soup the other day that turned out,surprisingly, extremely good! I'll share it with you here in caseanyone wants to try it...I don't use measurements, and had originallywritten this out for my son, so the descrip. was originally written forhim:
Squash Soup
First, take approx. 1/2 of a small buttercup squash, and 1/2 of a smallacorn squash. Then take one small to medium-sized white potato. Peeland cut up the squash halves and the potato into chunks, then put themin a small pot or frying pan with enough water to cover the piecesabout halfway. Bring water to a boil and then turn it down and let itsimmer till the chunks are soft (keep an eye on it so the water doesn'tevaporate and they burn). It shouldn't take too long for them to cook.
Then take the squash and potato chunks and put them in a blender. Add agenerous amt of butter (maybe 3 tablespoons or so) and some milk. Youcould use soy milk, but not sure how it would taste...or you could trysome lactose-free milk. Don't pour in too much milk at first, but turnon the blender and let it run for a minute, stopping to stir up thechunks if it isn't blending well. Add more milk if you need to, andkeep on blending (and/or adding milk) till it is of a smooth, soup-likeconsistency. Pour into a bowl and add a little dab of butter in themiddle if you wish, and add whatever spices you want on top. (For mine,I sprinkled on salt, a bit of pepper, a bit of basil, and some of thosedehydrated garlic sprinkles you can get in the spice section.)
That's all there is to it. Mine turned out great...really creamy andsmooth and flavorful, and it made enough for two bowlfuls. I've madethis with broccoli in the past (instead of squash) and it did turn outpretty good, but I much prefer the squash myself.
Squash Soup
First, take approx. 1/2 of a small buttercup squash, and 1/2 of a smallacorn squash. Then take one small to medium-sized white potato. Peeland cut up the squash halves and the potato into chunks, then put themin a small pot or frying pan with enough water to cover the piecesabout halfway. Bring water to a boil and then turn it down and let itsimmer till the chunks are soft (keep an eye on it so the water doesn'tevaporate and they burn). It shouldn't take too long for them to cook.
Then take the squash and potato chunks and put them in a blender. Add agenerous amt of butter (maybe 3 tablespoons or so) and some milk. Youcould use soy milk, but not sure how it would taste...or you could trysome lactose-free milk. Don't pour in too much milk at first, but turnon the blender and let it run for a minute, stopping to stir up thechunks if it isn't blending well. Add more milk if you need to, andkeep on blending (and/or adding milk) till it is of a smooth, soup-likeconsistency. Pour into a bowl and add a little dab of butter in themiddle if you wish, and add whatever spices you want on top. (For mine,I sprinkled on salt, a bit of pepper, a bit of basil, and some of thosedehydrated garlic sprinkles you can get in the spice section.)
That's all there is to it. Mine turned out great...really creamy andsmooth and flavorful, and it made enough for two bowlfuls. I've madethis with broccoli in the past (instead of squash) and it did turn outpretty good, but I much prefer the squash myself.
)and 1/2 large white onion, grated. Continue to simmer for 1/2 hour.
