Tuesday, October 25, 2011

Fall Squash Soup (With Mushrooms and Greens!)

Hey guys sorry for such a delay on posting, it turns out I am a lot busier than I thought I'd be o.O...been running, working, and eating (and working a special blarg entry! but still need pictures for it!). But, now things have really quieted down for me so I have a lil' more time to cook and blarg! ~(^_^~). This week We have a Squash soup, which I feel is the perfect entry to open up the fall with! Ariel and I actually made a simple version this soup about a year ago, and I remember it being really good so I made it again and jazzed it up! I hope you guys enjoy! ~(^_^~)

Fall is Tasty ~(^_^~)

·         1 acorn Squash
·         1 medium/large Butternut Squash
·         1 onion
·         3 cloves of garlic (tbsp minced)
·         2 handfuls of Kale or Collard Greens (or both)
·         10 oz baby bella or white mushrooms
·         Salt 2 tsp
·         White pepper 1 tsp (optional)
·         About 1 liter of vegetable broth (you might need more though!)
The Ingredients! ~(@_@~) They are precious!

The first step is to cut your two squashies into cubes no larger than an inch cube and set them aside. Next mince your onion, garlic and chop your mushrooms into thin-ish pieces. Get a large pot and line the bottom with canola oil and turn the heat onto high! Wait a minute or two for the oil to heat up, then toss in your onions! Stir them around for 3 to 5 minutes, then toss in the minced garlic. Stir the onion garlic mixture around for about 1 to 2 minutes, then throw in your butternut squash! Stir everything around for 4 to 5 minutes then throw in the acorn squash and stir everything around for another 3 to 4 minutes.
STIR STIR STIR!!!!!! \(@o@\)
Once the squashies start to get a little soft pour your vegetable broth in. pour enough broth to just cover all squash and bring the mixture to a boil. Once the mixture starts boiling turn the heat down and bring the mixture to a simmer. Simmer and stir the mixture until the squashies in the broth become soft enough that you can easily smash them with a eating fork. Oh ya! you can put in the salt and pepper now! ~(^_^~)
Gettin' up close and personal with the squash!
At this point, take the mixture off of your heat, and prepare a blender (hmmm I probably should have mentioned earlier that you need a blender o.O). Scoop the chunks of squash out of the broth and place them in the blender, blend till smooth and return to pot! Do this until there are no chunks of squash left!
Will it blend? why yes it does!
Return the pot to the burner and bring to a simmer, then throw in your slices of mushroom. Let it simmer for 4 to 5 minutes stirring the mixture every now and then so that the bottom doesn’t burn, and so that the mushrooms distribute themselves evenly throughout the soup. Once the mushroom is cooked, turn the burner off but don’t take the soup off of the burner. Throw in your greens and mix well, the residual heat of the soup will cook the greens but won’t over cook them!
la Fin!
This soup, I think goes really well with sandwiches! And! if you don't have time to heat the soup up it's good cold! (Guess that makes this a summer and fall thing ~(^_^~)). You will also notice I didn't list any spices, this is partly because I wanted to preserve the flavor of the squash, mushrooms, and greens! But really you can put whatever spices you want in it, and area you can take the recipe to town with!

Well I hope your cooking adventures are great and plentiful!


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