Serious Squash
Here's the kabocha squash soup I made from the rest of the squash crescents I roasted along with dinner a couple of nights ago.
To enhance flavors, I softened a chopped onion in a little butter before adding the peeled, cubed, roasted squash and chicken broth to cover. After simmering for about 30 minutes, I let the soup cool overnight and blended it smooth the next morning.
All it needed was a little salt and pepper and a gentle heating to make a lovely, dark orange soup to accompany the pumpkin pecan muffins at brunch. I can't say I could taste the sausage but the soup was splendid nonetheless. A serious squash meal.
We busted out the antigue china for this event - how often do you get to consult with your daughter over her choice of wedding dress? We call that an occasion!
Labels: kabocha squash
3 Comments:
Looks really good. So dark! The idea of roasting it is brills. And I love how you are improvising.
It does look so wonderfully dark, the only time I've ever achieved that sort of darkness was when I added blood-orange marmalade!
Beautiful plates :)
Cookiecrumb, you'd like this one - nearly vegetarian and oh, so tasty!
Ms. Mouse, thanks - I love enameled china and, in this case, my mother's gold-rimmed plates underneath the bowls.
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