armed with this recipe, this book, and a fridge full of leftover veggies, i set out tonight to make my own butternut soup experiment (fun!) i think it turned out pretty well. about as good as the vegetarian version of the soup we had at missy's while we were in mississippi (maybe). i'm not sure i'm quite as good a chef as my sister, but one can always hope.
here's what i did, if you're feeling so inclined:
- in a pan lined with foil and squirted with a bit of with cooking spray (i love olive oil pam), roast one butternut squash (cubed), one small zucchini (cubed), about 6-8 oz mushrooms (cut in chunks), one small green pepper (cut in small pieces), at 475 degrees until soft
- while that's roasting, heat your soup pot of choice, spray with pam, and cook up your onion (one medium) and garlic (about one clove)
- add your roasted squash (be sure to test a few yummy pieces, but not too many)
- add one can of vegetable stock (or homemade if you have it - i do not)
- use your blender to give it whirl so it's thick and delicious looking
- add a little water if you want it thinner (i added about a cup or so)
- toss in the rest of your roasted veggies
- add salt and pepper to taste
this soup might have benefitted from some herbs or whatnot, but it was really just what i was hungry for as it was. plus, it was the perfect fall dinner for my currently less-than-stellar dental situation.
feel free to experiment and let me know how it turns out.
ps - sammy had some of the butternut part with his dinner and thought it was quite yummy. he did, however, request that he get some saltines to eat with it.