Friday, December 23, 2011

Squash It!

I should just have a separate soup blog, shouldn't I? Maybe one day...

In the meantime, behold a most excellent way to put a AMAZING sale on yellow squash to good use. (Seriously, I got six squash for .99!!) Smoky Squash Soup

Five yellow squash (two medium, three small), chopped
One medium Spanish onion, chopped
1 cup frozen corn kernels
1/4 cup Bacos (bear with me)
1 Tbsp Liquid Smoke
2 tsp Olive Oil
4 cups veggie broth
3 large cloves of garlic, grated
pinch of turmeric (optional)
pinch of curry powder (optional)

In a large pot, saute the squash and onions olive oil. (5 minutes)
Add frozen corn
Cook on medium until veggies soften

Add garlic, turmeric, and curry powder
Add veggie broth and simmer on low for 20 minutes
Add liquid smoke
Remove two cups of the soup, set aside
Add Bacos to the two cups you set aside and allow them to hydrate

Use your immersion blender to puree the remaining soup
Add the two cups back into the pot
Revel in the smoky goodness
Bacos and Liquid Smoke are vegan friendly and add such a rich country flavor to the always delicious combo of good ol' squash n' onions. The turmeric and curry powder are optional and used mainly to punch up the color. This makes about four large entree servings or eight starters. I really like taking out some of the veggies before blending because you get the best of both worlds with a smooth base and some hearty pieces. The corn kernels really pop. This would make a great little Christmas Eve dinner with a nice piece of crusty bread and a glass of your favorite wine.

I think next time I will blend in some white beans to add some protein. It should really thicken up the soup and make the texture even creamier!


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