Friday, November 30, 2012

Delicata Squash Soup

This is a nutty, sweet soup with a little kick perfect for cold winter nights.  This is quick and easy. Double teh recipe if you want more for later.  The amount of squash in this makes it hardy.


4 tbl olive oil or butter
pinch of chili flakes
1 clove garlic minced
1 large onion chopped
32 oz chicken or vegetable stock
1/4 teaspoon cumin
3 delicata squashes peeled, seeded, cubed 

1. Heat oil/butter in stock pot, add chili flakes and garlic.  Cook in oil for 1 minute.  Do not brown garlic.
2.  Add onion.  Keep on medium heat.  Cover and cook for 10 minutes, stirring a few times.
3.  Add broth and cumin.  simmer covered for 15 minutes.  
4.  Add salt if you need a little.
5. Add cubed squash and simmer covered until squash is fork tender (about 10 minutes).
6. Serve!  You can add a dollop of Greek yogurt or sour cream to make it creamy. 

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