Squash Soup
This recipe is out of this world and tends to last awhile unless you have a big family. It is a hit when hosting because it looks and tastes high class. Meanwhile, you were able to accomplish many chores waiting for the squash to bake. This is incredibly easy, delicious, and has warmed our home this winter. (Note: We adapted this recipe from a Rachel Ray original that was slightly less Erskine friendly.)
Prep time: at least one hour
Serves: lots
1 buttercup squash (2.5 to 4 pounds)
1/8 cup olive oil
4 garlic cloves, peeled
1 tsp basil
1 tsp oregano
1 large yellow potato
2 1/2 cups Cambpell's chicken broth (or another brand without MSG - monosodium glutamate)
sea salt
fresh ground pepper
plain natural yogurt (like Astro Balkan Style - only two ingredients!)
1. Preheat oven to 400F. Cut squash in half lengthwise. Spoon out and discard the seeds and stringy middles. Generously brush the entire "meat" side of each half with olive oil. Place two garlic cloves, covered in 1/2 tsp basil and 1/2 tsp orgegano, in the hollow center of each squash half. Flip the squash halves over, placing them face down on baking stone. Bake squash for 45 minutes or until quite tender.
2. While squash is baking, peel and cube yellow potato. Place potato cubes in small sauce pan and bring to a boil. Let the potato boil until quite tender. Drain and set aside.
3. When squash has been removed from oven and is cool enough to touch, remove skin from the squash. (Be careful not to remove too much "meat.") Remove garlic cloves and set aside. Cut the squash into chunks manageable for a blender.
4. Put 1/4 to 1/2 of your total amount of squash and potato into a blender (depending on size of squash and potato). Add proportionate amount of garlic cloves and chicken broth. Grind sea salt and pepper over the mixture to taste. Puree the mixture until well blended. Pour blend into a large sauce or soup pan. Repeat until all squash, potato, garlic, and chicken broth are used up.
5. Once all blended ingredients are in the pot, cook over medium low heat, stirring often, until the soup reaches a reasonable constant temperature. (This is not long.)
6. Ladle soup into bowls. Drop a dollop of yogurt into the center of each bowl of soup. If desired, add chopped chives or green onion to garnish.
Prep time: at least one hour
Serves: lots
1 buttercup squash (2.5 to 4 pounds)
1/8 cup olive oil
4 garlic cloves, peeled
1 tsp basil
1 tsp oregano
1 large yellow potato
2 1/2 cups Cambpell's chicken broth (or another brand without MSG - monosodium glutamate)
sea salt
fresh ground pepper
plain natural yogurt (like Astro Balkan Style - only two ingredients!)
1. Preheat oven to 400F. Cut squash in half lengthwise. Spoon out and discard the seeds and stringy middles. Generously brush the entire "meat" side of each half with olive oil. Place two garlic cloves, covered in 1/2 tsp basil and 1/2 tsp orgegano, in the hollow center of each squash half. Flip the squash halves over, placing them face down on baking stone. Bake squash for 45 minutes or until quite tender.
2. While squash is baking, peel and cube yellow potato. Place potato cubes in small sauce pan and bring to a boil. Let the potato boil until quite tender. Drain and set aside.
3. When squash has been removed from oven and is cool enough to touch, remove skin from the squash. (Be careful not to remove too much "meat.") Remove garlic cloves and set aside. Cut the squash into chunks manageable for a blender.
4. Put 1/4 to 1/2 of your total amount of squash and potato into a blender (depending on size of squash and potato). Add proportionate amount of garlic cloves and chicken broth. Grind sea salt and pepper over the mixture to taste. Puree the mixture until well blended. Pour blend into a large sauce or soup pan. Repeat until all squash, potato, garlic, and chicken broth are used up.
5. Once all blended ingredients are in the pot, cook over medium low heat, stirring often, until the soup reaches a reasonable constant temperature. (This is not long.)
6. Ladle soup into bowls. Drop a dollop of yogurt into the center of each bowl of soup. If desired, add chopped chives or green onion to garnish.
posted by Erskine at
10:03 PM
3 Comments:
Great recipe! I have seen a lot of different recipes for squash soup lately and tried some of them and man are they tasty!
By
Sarah Beth, at 9:32 AM
This looks yummy! I have browsed several of your other recipes and can't wait to try them. It's hard to find good ones that are healthy and don't call for MSG products. I do have a question for you though. I notice most of your recipes call for margarine. I was surprised by this as I would have pegged you for butter people. I always use butter because, although it has more fat/calories, I thought it was more natural than all the chemicals in marg. Am I missing something? Why do you use margarine, or is that just the way the recipe was written?
By
Dena, at 12:00 PM
Hola, Dena! Mira tu hijo - es guapo - como su padre. (Nice picture, in other words....)
Actually, we often use margarine instead of butter as a dairy thing. Our naturopathic consultant recommended margarine. When we weren't sure about the switch, he said we should simply read labels. The difference between margarine and butter is that margarine is oil based, while butter is dairy based. While some margarine undergoes quite a process, much of it isn't as bad as what people say. And, so he says, you're really choosing between two evils. He recommends avoiding both but prefers margarine. If you ask me, this is a personal preference thing. As with anything else, read your labels! If there are too many ingredients or several ingredients you can't buy on your own (or don't recognize), then avoid it. That's our rule of thumb!
By
Erskine, at 10:41 AM
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