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amother
Currant
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 Today at 8:44 pm
I am happy to share my butternut squash soup recipe. Some of the measurements are approximate.
Sautéed large diced yellow onion in large stock pot in about 4 Tablespoons of Olive oil. When lightly golden, add 6 cups of seeded and diced squash and 4 cups of diced sweet potatoes. Add 3 tablespoons of osem consommé powder(if you don’t like that, you can add salt and pepper to taste and a carton of imagine no chicken soup.) Add 3 shakes of garlic powder, 8 cups of water, 4 shakes of Chinese 5 spice powder, 2 tablespoons of dark brown sugar. Cook on medium light for 30 minutes and reduce to low. Cook another half hour or until vegetables are soft. Turn off light and purée soup with a stick blender. Taste and correct seasoning as needed. If it’s too thick for your taste, add a half cut of hot water, stir, and see if it’s to your liking. For serving, you can garnish with apple slices. Serve with crunchy Chinese noodles or Israeli soup croutons. You can also top with a teaspoon of tofutti sour cream and stir to blend. Enjoy your yontiff!!
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