March 5th, 2008
Squash and Mushroom Soup
Anyone who knows me should be proud. 3 years ago, I never would have tried this soup, let alone suggested that this should be supper. I saw this recipe and said I have to try this. This is going on my list of soups to have once a month.
Ingredients:
1 butternut squash (Andy’s been wanting to try one forever)
1 TBSP butter/margarine
1 medium onion, chopped
1 package (8 oz) sliced fresh mushrooms
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Dash ground red pepper (cayenne) Andy put more than a dash–be careful with this
2 cans (14 oz) chicken broth
1 cup half and half
1. Cut squash in half lengthwise; remove seeds. Microwave on High 8-16 minutes (this really didn’t work for Andy. He doubled the time, but it was still hard. His friend just told us if you skin it and steam it, it may work better. We are going to try this next time) Cool for 10-15 minutes.
2. Melt butter over medium heat. Add onion and mushrooms; cook about 10 minutes, stirring occasionally. Stir in garlic, salt, ginger, cumin, black pepper and ground red pepper. Add broth; heat to boiling over high heat. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
3. Scoop flesh (that sounds nasty) from cooled squash into blender. Add half and half; blend until smooth. Stir squash mixture into mushroom mixture in Dutch oven. Simmer uncovered 10 minutes, until thoroughly.
We paired this with asparagus (it was on sale) for a very filling meal. I give this 4 stars. I have never tried butternut squash, but I will again.
