It got a little (more) hairy in the last couple weeks so I'm behind on posting. I'm now working again and that has added a nice heap to the chaos in our household. So let's see, what I have I been up to in the kitchen....
1. Freezing baby purees - I don't know about the peas since I haven't thawed them yet but the squash got a little weird when thawed - the water and the squash bits separated so it was really runny. I'm not sure how to recover it. Probably reprocess it in the blender. I'll find out how the peas look this weekend once thawed.
2. Winter squash soup - I get a lot of requests for this recipe so I'll post this one. I actually made it about a week ago lacking apples, and with an attempt to keep it vegetarian for my mother-in-law. However, I didn't have veg broth, so I used water and I think it came out kinda weak flavor-wise. As with most of my cooking, the quantities used aren't really exact. I tend to eyeball amounts or add to taste/correct consistency/etc.
2 winter squashes (butternut or other), halved, roasted, flesh scooped out (alternatively use canned pumpkin puree, or frozen squash puree for shortcut)
1 apple diced
1 onion chopped
1 tsp grated fresh ginger
1 tsp minced garlic
~1 tbsp olive oil or butter
~3 cans broth (chicken or vegetable)
salt, pepper, cinnamon, and curry powder to taste
half and half or cream (optional)
Saute the apple and onion in oil/butter until softened.
Add garlic and ginger, saute until fragrant.
Add squash, broth and seasonings. Simmer for ~20-30 minutes.
Puree in batches in a blender or using an immersion blender.
Serve in bowls w/ a little cream poured over top.
Note: the soup freezes very well as well as reheats well so long as the cream has not been added. I usually make it w/o dairy for storage, and then add the cream to individual servings. It's also quite good without any dairy which is how I'll be enjoying it this fall...
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