I get really excited when my friends make veg friendly food. Fall is a great time for soup, and what is cheaper right now than winter squash? Not much, so stock up and keep it in a cool dry place, it will last through the winter. Or, as Anne mentions below, cut it open, place face down on a cookie sheet, pop into the oven at about 350 degrees until soft, scoop out the flesh (sans seeds-save those to plant in the summer next year), drop it into a freezer bag and you have most of the work done and in your freezer for pies, soups, muffins, breads etc all winter. Great idea Anne.
Squash Soup a la Anne
Anne Porter-I got the original recipe off the Food Network website. It’s an Alton Brown recipe, but I have altered it quite a bit.
It called for butternut squash, but I used a blend of acorn and carnival squash in the batch, I have used butternut in the past.
- 6 cups of prepared squash
- 2 cans of fat free vegetarian vegetable broth
- 2 T. Splenda brown sugar
- 1 tsp. minced ginger
- 1 can lite coconut milk (used Thai Kitchen brand)
Directions: In a large stock pot combine squash, broth, brown sugar and ginger. Simmer and then puree with immersion blender (or in your blender, food processor, food mill). Stir in coconut milk and return to a low simmer. Season to taste w/salt, pepper and/or nutmeg.
Approximately 8 – 1 cup servings at 115 calories per serving.
My squash was in the freezer from what I had frozen last fall, so it took me less than 20 minutes to make this, so it’s super easy and so tasty!
*I just made this soup tonight-with butternut from my garden!!! To her base recipe I added:
- 1/2 frozen banana (out with the brown sugar)
- 1 medium onion, saute’ with garlic
- 4 cloves of garlic, saute’ with onion
- 1 can garbanzo beans
- 1 & 1/2 tsp hot curry
- 1 tsp sweet curry
- 1 T Frank’s Red Hot
- 1/2 C fat free half and half
Instead of blending the whole thing, I blended 1/2 and left the other half chunky. I like texture in my soup. It was delish served with Nantucket Baking Company Sourdough Bread.