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.
Ingredients
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
Cooking
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.
Ingredients
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
Cooking
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.
No comments:
Post a Comment