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Yes, I’m sure we’ve covered this over and over and yes I could do a search and yes I know it’s an autumn soup but I have a lot of it so I’m looking for ideas. I like just about any food and flavors there are and I have a hoarder’s ridiculously overstocked fridge and pantry so send me ideas.
Maple, bacon, curry, goat cheese, homemade croutons? What’s your favorite recipe?
| by Anonymous | reply 5 | May 8, 2020 3:40 AM |
I made this the other day, a version with coconut milk, ginger, cinnamon, curry powder, apple, onions and chicken broth.
| by Anonymous | reply 1 | May 7, 2020 10:15 PM |
Did you panic at the picked-over Progresso and purchase a plethora of unpalatable poop?
| by Anonymous | reply 2 | May 7, 2020 11:05 PM |
I make it a lot in the fall. I use onion and sometimes other vegetables I want to use up like carrots or celery. I used leeks once. I usually roast the squash first, but you can boil it in the soup, too. If you have several squashes, you can roast them all at once and freeze the cooked pulp to be used later. I always add pumpkin pie spice and maybe some extra nutmeg. (Or you can just add the individual warm spices to your taste.) Also cayenne. Chicken broth. Purée with a stick blender.
| by Anonymous | reply 3 | May 8, 2020 12:25 AM |
Art Spense, who used to be Oprah's chef, has an amazing and simple recipe for squash soup. You thicken it with a plantain. I don't even like squash but I devour it. It's in his Back to the table cookbook but you can google the recipe. I think it's called Spicey Winter Squah Soup.
| by Anonymous | reply 4 | May 8, 2020 3:39 AM |
Squah
| by Anonymous | reply 5 | May 8, 2020 3:40 AM |
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