Saturday, November 20, 2010

Pumpkin Squash Soup

Vacation is quickly approaching. Dinner ingredients are disappearing and I am struggling with planning and preparing meals, since I do not want to have food go to waste.

I am getting creative with dinners. Mixing things, I might have never mixed. And they are coming out great! 

Pumpkin and Vegetable Stir-Fry on brown rice with a Pumpkin Naan

Pumpkin Squash Soup

When hubby saw this meal, he asked, um is this the baby's food? That is kind. When describing the meal to a friend, I said, it looked like vomit... 

It tasted AMAZING... surprisingly!!!
That was totally lucky! The ingredient list may be shocking but TRUST me --- GOOD GOOD GOOD!!!

The Ingredients:
2 Delitaca Squash (winter squash), peel, seed, chopped
1 can pumpkin (I wanted to use real puree but used it all)
1 cup sweet corn
1 cup spinach, chopped
4 cups vegetable broth
salt and pepper
curry powder (I used about 1/2 - 1 tsp)
1/4 cup plain Chobani yogurt
1 squirt or two of Soy Sauce or Braggs

The Directions:

Saute the Delicata Squash (if using real pumpkin - add it here too!) in Olive Oil over Medium High Heat. I browned them real good. Some pieces may have even been burnt. Once tender and the color you desire add 1/2 cup vegetable broth. The squash is going to just drink it all up. Slowly add the rest of the broth. Bring to a boil. Add Curry powder, Salt and Pepper and Soy Sauce.

Into a food processor add the squash and just enough liquid to puree. Add back to the pot. Add canned pumpkin, yogurt (or sour cream) cooked squash and corn. Heat and serve!


1 comment:

Related Posts with Thumbnails