Friday, November 6, 2009

Super quick, yummy soup

I'm not big on soup, as loyal readers will remember. Butternut squash, however, just screams to be made into creamy goodness to be slurped from a spoon.

I like to roast my squash with garlic, tossed in olive oil, in a nicely hot oven until soft. Adding salt, pepper, crushed red pepper and broth makes it soup. Voila. Milk may be added to enhance creaminess (always a plus) and proportions are flexible as the desired consistency nears. It's hearty and wonderfully fragrant. A bit of fresh sage, a sprinkle of chopped walnut, a few little pastas would each be nice variations, but I tend to like my pretty straight forward.

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