I am in love with butternut squash soup. Every time my coworker goes to ABP for lunch and returns back with a bowl of butternut squash or pumpkin soup, I find myself incapable of fighting against the power of the soup...and despite having brought lunch to save money, I end up finding my two little feet at the cash register of ABP paying for soup.
It is sad that I am usually too lazy to make soup myself. Well, I finally took the effort to roast my butternut squash from my last two organic veggie batches and was proud of myself for being so motivated...I roasted the quash with a little olive oil, garlic, basalmic vinegar, and brown sugar... The squash itself was delicious, so I expected the soup to be as well. I could not have been more wrong! It was so sad! As if I don't have more important things to think about, I have been driving myself nutty the last few days with trying to tinker with the soup until all items were in the perfect ratio... On day 3, I have finally achieved success!
The final ingredients:
- 1 onion, caramelized with several cloves of garlic
- Chunked butternut squash, roasted with garlic, olive oil, basalmic vinegar, brown sugar, freshly ground peppercorn, and sea salt
- Reduced red wine
- Milk (I used soy)
- And the missing ingredients that finally made life oh so much better that I forgot about?
- Carrots!!!!!!! Improved the texture dramatically
- Cumin
- Thyme
- Cinnamon
- 2T of butter
Finally... perfection in a bowl! Phew!
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