Tuesday, October 13, 2015

leftover squash soup

We cooked 3 kinds of squash for Thanksgiving dinner.


1 butternut squash with butter and brown sugar
1 pepper squash with butter and marshmallows
1 blue squash with butter, cinnamon and apple cubes

I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water.

From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar.

I tossed it all in the crock pot on low.

I peeled and cubed (very small cubes) 4 potatoes
and threw them in to cook. ** but you could use leftover cooked potato cubes.

I added 18 meatballs which I had cut in half.

Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice)

As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve.

"Bon Appetit!"

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