I believe this recipe came from The Soup Bible but honestly it was so long ago when I made it that I've forgotten. From the pictures below it looks like I sauted onions, added a teaspoon of chili powder (total guess but I don't think I have any other red spices), two cups each of potatoes and winter squash, and then covered everything with vegetable stock. I'm assuming I simmered the soup until everything was soft and then pureed it with the immersion blender. It looks like I added a dash of cream or half and half, sprinkled on some chives, and served the soup with some fresh bread. Obviously it wasn't too memorable of a meal (I believe it was a little bland and could have used some additional spices and seasoning) but still a good use for the mountains of winter squash we had from our winter CSA.
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