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Monday, March 21, 2011

Creamy Butternut Squash Soup 2 - Marcella

Super easy!
It's amazing how little effort goes into this simple soup...it has such a rich flavor. Almost like dessert in soup form.

Creamy Butternut Squash Soup

  • 6 cups cubed butternut squash (peeled first)
  • 5 cups water
  • 1/4 tsp salt
  • 1/2 cup soymilk
  • 1 Tbsp mirin ("Asian" section, sweet rice cooking wine)
Add squash, water, and salt to a large pot and bring to a boil. Cover and simmer on medium-low for 20 minutes

Lift out squash pieces with a slotted spoon and add to a blender along with the soymilk and a couple of cups of the squash cooking liquid. Blend til smooth. Add more cooking liquid if you'd like a thinner consistency.

Add the mirin (rice wine). Return soup to pot to reheat if necessary. If you want to get all fancy, garnish with a bright green sprig of something like parsley.

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