For those that have been waiting for me to post the squash soup recipe... .
Here it is!!!
It takes about 15 min. for prep work and about an hour for the cooking time. It serves about 4 people.
2 cups cubed squash (the smaller the squash cubes the faster it will cook)
1 onion medium sized sliced thinly and in teeny tiny pieces or minced
1 portabello mushroom (medium size) minced
1 cube of butter (1/2 cup)
1/4 teaspoon powdered garlic
1 tablespoon Worcestershire sauce
1 cup chicken stock ( or use bullion cube)
3 cups milk
salt and pepper to taste
Melt 3 tablespoons of butter in your soup pot. When the butter is melted add 1/3 of the minced onion. Cook onion until almost golden brown. Add mushroom and 3 more tablespoons of butter and another 1/3 of the minced onion. Cook onions and mushrooms until the mushrooms and newly added onion begin to brown. Add the rest of the onion, butter, squash, salt, pepper, and 1/2 cup of milk. Cover the soup pot stirring occasionally until squash begins to soften. About 5 to 8 min. mix up the squash and liquid until you get a lumpy mashed potato look to your squash. If you want a smoother soup use a hand mixer to get a fine silky texture. Add chicken stock and Worcestershire sauce stir until combined and cook 15 min. Stir in the remaining milk until combined and cook 15 more min.
Serve with your favorite bread and enjoy a fun seasonal soup! What I like about this soup is that is was really easy and all ingredients most of us always have in our kitchens.
Here it is!!!
It takes about 15 min. for prep work and about an hour for the cooking time. It serves about 4 people.
2 cups cubed squash (the smaller the squash cubes the faster it will cook)
1 onion medium sized sliced thinly and in teeny tiny pieces or minced
1 portabello mushroom (medium size) minced
1 cube of butter (1/2 cup)
1/4 teaspoon powdered garlic
1 tablespoon Worcestershire sauce
1 cup chicken stock ( or use bullion cube)
3 cups milk
salt and pepper to taste
Melt 3 tablespoons of butter in your soup pot. When the butter is melted add 1/3 of the minced onion. Cook onion until almost golden brown. Add mushroom and 3 more tablespoons of butter and another 1/3 of the minced onion. Cook onions and mushrooms until the mushrooms and newly added onion begin to brown. Add the rest of the onion, butter, squash, salt, pepper, and 1/2 cup of milk. Cover the soup pot stirring occasionally until squash begins to soften. About 5 to 8 min. mix up the squash and liquid until you get a lumpy mashed potato look to your squash. If you want a smoother soup use a hand mixer to get a fine silky texture. Add chicken stock and Worcestershire sauce stir until combined and cook 15 min. Stir in the remaining milk until combined and cook 15 more min.
Serve with your favorite bread and enjoy a fun seasonal soup! What I like about this soup is that is was really easy and all ingredients most of us always have in our kitchens.
And I am going to add a page to the blog with some of our favorite family recipes.
So if you wanted to make something I have posted about you can easily find it and make it yourself.
Happy cooking!
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