Saturday, November 6, 2010

On the Eats - Delicata Squash Soup

Okay, so today's post is more related to another side of my journey...eating! Living alone + the relentless grind of school/work="I don't feel like cooking!" So I'm continually looking for healthy options that are quick and not too labor-intensive.

This past weekend I purchased some of my favorite squash, delicata,
with the plans to just cook them and eat them. Tonight I decided I wanted some soup and the delicata sounded perfectly yummy! I looked at a few recipes online and then decided to just go it on my own. The results were delicious and it was really easy to make.

Delicata Squash Soup
serves 2

1 delicata squash, cooked and flesh scooped out*
2 T butter
1/2 cup diced onion
1 T "Gourmet Garden Ginger Spice Blend"
1/4 t. ground cumin
1/2 t. garlic powder
1 c. chicken stock (or vegetable stock)
1/4 cup milk (can use cream if you want it thicker)
Dash of paprika

1. Saute onion and ginger spice blend in butter until onions are translucent.
2. Put sauteed onion mixture and remaining ingredients (except for paprika) in a food processor and puree until smooth.

3. If soup has cooled, reheat on the stove or microwave.
4. Pour into bowls and sprinkle with paprika

*Use your favorite method to cook the squash. I cut the squash in half, scooped out the seeds, placed the two halves flesh-side down in a lidded casserole dish with a small amount of water in the bottom and bake at 350 degrees for 45 min.