There's been a lot of debate lately on a number of important issues. Obviously, though, one question has risen to the top, a question the importance of which cannot have escaped you. So when you find yourself asking yet again, "Really, though, what is the best squash soup in the world?" you know where to look.
1 big winter squash (butternut, Mother Hubbard, whatever)
a lot of carrots
thumb-sized chunk of ginger, minced
5 or so cloves of garlic
spoonful of bouillon concentrate dissolved in water
Bake all of the above together until soft. Toast a cup+ of pecans at the same time, but on a separate pan. Meanwhile...
1 red onion
maple syrup
black pepper
nutmeg
Sautee the red onion until it's almost done, brown. Add a bit of maple syrup, not too much, because the other ingredients will already be sweet, but enough to candy the onion. Cook a while longer, until the bottom of the pan is sweet n crusty.
Mix in some almond milk, say half a cup. If it boils a little, that's good because it will boil the tasty crust off into the mix. Chop up as finely as possible (grind might be the word for it) the toasted pecans. Mix in. Should come out thick, gooey, and unbelievably tasty. Puree all the oven stuff, including juice, in with the sweet gooey in a pot. Prepare to eat yourself sick.
man, oh man!
ReplyDeleteit shouldn't, but it never fails to, surprise me how versatile winter squash is. like a diversified extended family, i mean, Mother Hubbord is only the beginning. Think of Uncle Acorn...one intense son of a gourd. Or second-cousin, spaghetti squash, twice removed- all about the texture!
glad you're enjoying the fruits of the land in your hometown, babe.
-sally
I made a soup based off this recipe for house dinner on tuesday. I used spagiti squash and acorn squash and apples instead of carrots and a couple other small differences but it was a similar idea. It was truly scrumptous! The tosted pecans were the living limit!
ReplyDeleteT-rese