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Squash Soup - making it up as I went along
Melba's Jammin' > wrote in news:barbschaller-
:
> Actually, what I had in mind was something velvety and smooth, I think,
> remembering the Vermont inn meal. Didn't pan out that way at all. I
> didn't work at it, either. :-) I think if I were ever going to do this
> to try to impress someone, I'd maybe puree the squash and cooked onion
> and then strain it. Not sure if the velvety consistency would be
> achieved by a roux-y binder, heavy cream, a combination, or just more
> squash. :-) I liked the curry, though. Other recipes I'd seen
> involved ginger -- I was thinking more along the lines of a nutmeg
> dusting. Think that sounds too much like dessert?
I make pumpkin soup using butternut pumpkin, which I think you call
butternut squash in the US. I just cook some diced onion till soft in a
little butter or oil, then throw in the diced pumpkin. Cook the pumpkin
off, stirring, for a minute or so. I then cover with chicken stock and cook
till pumpkin is very soft. Get out the stick blender (now that I have one -
used to do it in the blender) and puree.Salt and black pepper to taste. I
don't add any cream or milk - just end up with a thin pureed pumpkin I
suppose. Sometimes I cook some ginger with the onion, or throw in a little
curry powder. I have a recipe somewhere for a pumpkin and macadamia soup,
which was quite nice.
Tonight we're having some sweet potato soup I made on the weekend and froze
in a couple of batches. Same sort of thing. Cooked off some onion, ginger
and curry powder in macadamia oil. Chopped up some gold sweet potatoes,
cooked for a couple of minutes. Covered with chicken stock till very soft,
pureed to a lovely smooth soup. Bit of salt and pepper. Lovely with a
crusty bread roll.
--
Rhonda Anderson
Penrith, NSW, Australia
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