Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 ---You did a great job! Sounds delish! Donna BARBARA KIPPER <Kipper38 wrote: > I have to say I am not a good one for a printed > recipe, > but I will do my best to share as you follow my > steps around the kitchen! > I find that I have a better outcome if I begin to > trust myself and add or delete > where I think it will work the best. > Barb > Mesa, AZ > > Baked Butternut Squash Soup > ~~~~~~~~~~~~~~~~~~~ > [A little secret: other orange winter squash work > well too!] > ~~~~~~~~~~~~~~ > squash > onion > garlic > celery > oil > water > veggie broth > curry powder > buttermilk > an option: yogurt > salt > ~~~~~~~~~~~~~~~~~~~~ > 1 meduim size Butternut squash > [Really if it is a bit bigger or smaller it will not > make or break this soup.] > cut in half lengthwise and bake @350, cut side down, > or wrap in foil until cooked > When cool, peel, cut into pieces. > Put into blender or food processor. > ~~~~~~~~~~ > 1/4 small onion, or more if you *love onion > chop fine > 1 small clove of garlic *ditto on the garlic > chop fine > one stalk of celery > chop fine > In a sturdy large saucepan...saute' onion,garlic, > celery > ...in 1 Tablespoon veg or olive oil. > [added more onion and ? add more oil.] > add 1/4 cup of water after this has started to > sizzle. > Cover turn to low, and let cook until soft. > ~~~~~~~~~~~ > Add all this and three cups of veggie broth to the > squash. > Zip it around until it is not quite smooth, > if you want it smooth, zip longer! > ~~~~~~~~~~~ > If the squash and onion, celery and garlic, are > filling the container > and you can't get the 3 cups of broth in...add part > of it after zipping, > when you pour it all into the saucepan for heating. > > [or put part of all in, by doing several batches of > zipping] > Add 1/4 teaspoon curry powder...more if you *love it > ~~~~~~~~~~~~~~~~~~~~~~ > Allow this to simmer, in the saucepan to blend all > the flavors. > At this point you may have need of more broth, > be brave and add some if you have " heavy gravy, " > rather than a " soup " consistancy! > Final glory: > one cup of buttermilk, add this after the soup is > heated, > but do not boil after the buttermilk is added, > or the mixture may separate. > [After cooking soups/stews, sometimes it is even > better > to let it rest for awhile to give expansion to the > flavors. > Make it in the morning, serve at lunch or dinner.] > > Note: salt to taste or allow others to add salt as > it is served. > > ~~~~~~~~~~~~~~~~~~~~~ > If you have an aversion to buttermilk, you are > welcome to try adding yogurt, > well why not? Even blob a bit on top when serving > and use a bit of the celery top for garnish! > > We had this soup with those addicting soy crisp, > round crackers! > > > > [Non-text portions of this message have been > removed] > > What's all these crazy questions they askin' me This is the craziest party there could ever be Don't turn on the lights, 'cause I don't want to see Mama told me not to come Mama told me not to come Source: Three Dog Night - " Mama Told Me " Quote Link to comment Share on other sites More sharing options...
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