e_moon60 (e_moon60) wrote,

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Adventures in Cookery

The old dog can learn new tricks.

Today, for the first time in my life, I made a squash soup.  Well, a squash/potato/tomato/green chili soup.  And it's really good and this will happen again.   I didn't do exactly what I planned with it, but I like what I got.

It is, however, more soup than we're likely to finish in two meals (two meals for two adults.)

1 good-sized (average for the sizes in the grocery store) butternut squash, halved lengthwise, de-seeded, and baked cut side down on a baking sheet in the oven.

1 quart homemade chicken stock

2 leftover baked Yukon gold potatoes, smallish (we boil or bake them in large amounts and then use the cooked leftovers in other things.)

1 med/small onion, chopped fine and sauteed

1 28 oz can Rotel diced tomatoes and green chilis.

A little freshly ground black pepper.

The "meat" of the baked squash went in the small Dutch oven with the defrosted chicken stock, then I added the cut-up potato and the onion.  Let come to a good bubbly simmer, and worked with potato masher until the lumps were pretty small (don't have a food processor and can't find the blender, so no puree.)   Added pepper, tasted, decided to add the tomatoes and green chilis.  

It's really good as is--I'd originally planned to add some cream, but decided it's good enough now.  It has multiple textures and flavors and I'm feeling ridiculously smug about it (since there are, as R- found when he looked, *thousands* of recipes for soups from butternut squash with and without tomatoes, it's clear easier than I expected.  And it tastes better, too.

Tags: cooking
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