How does this….
turn into this?
Butternut Squash Soup
(This recipe is a version, adapted by me, of one that I found in a Woman’s Day Magazine)
- 3 Tbsp unsalted butter
- 1 large onion, chopped
- 2 large Gala apples, peeled, cored and chopped
- 3 lb butternut squash, peeled and cubed (8 cups)
- 1 1⁄2-in. piece fresh ginger, thinly sliced OR 1 1/2 T. of dry ground ginger
- ground dry curry (to taste – we like a lot!)
- 1 box (32 oz) chicken broth
- 1 cup apple cider or juice
- 1⁄2 tsp kosher salt, or to taste
- 1⁄4 tsp freshly ground black pepper
- 1⁄2 cup fat free half-halfRecipe Preparation
- cilantro to top if you like it
- light sour cream for finishing touches and a nice cool bite.
- 1. Melt butter in a 5-qt pot over medium-high heat. Stir in onion and apples; sauté 5 minutes or until onion is translucent.
2. Add butternut squash, ginger, chicken broth, cider, salt and pepper. Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft. Let cool for 5 minutes.
3. Process soup in very small batches in a blender until smooth (alternately, use an immersion blender to purée). Return soup to pot and add cream. Season with salt to taste. Warm over low heat, if necessary. Top with sour cream and chopped cilantro.
Asagio Basil Tomato Soup
(this one is all my experimental-type-cooking-let’s-see-if-this-tastes-good-together….it did :)
- 1 can of condensed tomato soup + 1 can of water
- a handful of fresh basil
- 16 oz. diced tomatoes (don’t drain it if you use a can or jar!)
- 1/2 cup of Asagio/Mexican Blend cheese (or whatever you prefer)
- Heat tomato soup and 1 can of water and stir until incorporated.
- Add diced tomatoes and basil. Heat through.
- Cool slightly and place in blender with cheese.
- Blend and return to pot to warm.