Saturday, November 12, 2005
when the going gets tough the tough make soup
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...
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)
- 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
posted by knit wit | 11/12/2005 07:18:00 PM