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knit me more time...
Saturday, November 12, 2005
when the going gets tough the tough make soup

Image hosted by Photobucket.com After a morning of studying statistics, and faced with tons of reading to do, I got hit with the soup-making bug. We had tons of squashes that needed to be used up- so why not make the most of the season and make a creamy squash soup? So I spent an hour hacking away at the squash, cutting it up into little chunks. The winter squash was so sweet, it smelled like melon. I just peeked at how it is progressing after being on the stove for 10 minutes- and it looks like my sore wrist will be worth it! I made this soup last year- it was wonderful and I ate it over rice for lunch the entire week. I just added a tad too much cayenne that time, so this time I added just a very, very little bit. I don't follow recipes, I don't own measuring devices, and I never make anything the same twice. But, if you want to try making this, here is roughly what is simmering away on my stove right now...
  • 2 winter squashes, cubed
  • 3 various-sized acorn squashes
  • 1 large leek
  • 6+ cups of vegetable stock
  • olive oil
  • 3 gloves of garlic
  • 1 package of cream cheese (not added yet in the photo above)
  • some rosemary
  • some ginger
  • some cinnamon
  • some tarragon
  • some pepper
  • a tiny-tiny amount of cayenne
So I started the garlic in the olive oil, and then added the leeks. I let those cook down for a while, and then added the vegetable stock and some of the spices. Once that was simmering, I added my chopped squashes. Cover and simmer over medium. At some point, when the squash is soft, I am going to use my potato-masher to mash some of the squash. I want some left chunky too. Then I'll add the cream cheese. Then I'll just cook it a little bit more (20-30 minutes) until it seems done. Right now it smells incredible. I'll post an "after" picture later on tonight! (okay, back to work, I swear)


posted by knit wit | 11/12/2005 07:18:00 PM

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