What beats a bowl of nice hot soup on a cold dreary day?
It is so easy to make a soup , that it’s almost a crime not to make one. You can spiff up those “bottom of the fridge” items, by putting them into a soup. I know I say this a lot but there are really no rules for what you can make. One of the easiest ways would be to just simmer (slowly boil) vegetables, beans, peas or lentils (or whatever you choose to use in your soup.) When soft, just puree them with a hand mixer. Take out a little bit of the ingredients before mixing, then put them back into the pureed soup, so that you would get a little “crunch”. Spice it up and there you have it, a yummy soup.
I never liked butternut squash soup, since it was a little too sweet for me the way most people made it. Here is my version with a little bit of a twist. Less sweet and “blend.”
Butternut squash soup with an orange twist.
1 butternut squash.
2 cups of broth (I use chicken, but vegetable broth is fine.)
2 tomatoes, chopped.
1 orange, squeezed.
The zest of the orange.
Hot sauce or any kind of pepper or spice/ herb. I like the taste of thyme to this soup.
Sour cream (optional)
Peel and cut the squash into 2″ pieces. Put on a baking sheet lined with parchment paper. If you don’t have parchment paper you can do without. Roast the squash pieces in the oven for about 20 minutes or until soft. Keep an eye on them so that they don’t burn. Turn them a couple of times.
Pour the chopped tomatoes, roasted squash pieces, chicken broth, spices. and the squeezed orange juice into a pot. Allow to come to a boil then let simmer for about 8-10 minutes. When all is soft and broken down, take off the heat and puree with a hand mixer directly in the pot. Put the soup back on to the heat.
Mix in the orange rind. Pour soup into individual bowls. Shred a little green apple or a fresh carrot on top of the soup. Decorate with a sprig of thyme (or any herb of your choice.) You could also add a tablespoon of sour cream into the soup.