Autumn Orange Soup squash recipe post

[Guest guest]

I love this soup. It's very easy to prepare and what a hearty reward you will have. I gave it this name since the color is so attractive. I actually got this recipe from a Japanese girlfriend and she didn't have a name for it, she uses kabocha squash which is similiar to butternut even though it resembles more of the acorn in shape and color. Matter of fact I'm sure acorn would work also.

 

"Autumn Orange Soup"

 

1 medium butternut or kabocha squash, seeds removed and cut into i inch chunks

1 large onion chopped

8 cloves of garlicpeeled and left whole

4 cups vegetable broth

salt & pepper to taste

dash of red pepper flakes if desired

 

Be careful cutting squash. I cut in six pieces with my machete (just kidding) I use a sharp butcher knife. I have a good sharp heavy duty German paring knife (Henkle I think is the brand) and I peel the outer skin off.

OK moving on now that we have that out of thwe way.

Bring the squash to a boil along with onions and garlic in the vegetable broth.

Simmer on low until squash is soft, about 15 minutes.

Mash the squash, onion and garlic with the potato masher in the soup pan with the broth it boiled in.

Season to taste with the salt, pepper and red pepper flakes if desired.

Note*

Garnish with sour cream, feta cheese crumbled or grated mozzarella or sprigs of cilantro or parsley or eat as it.

Enjoy with a nice piece of rustic bread."I guarantee you, this place willblow your mind."Source: Norman WhitfieldPsychedelic Shack"I guarantee you, this place willblow your mind."Source: Norman WhitfieldPsychedelic Shack

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