American squash soup
Fall is a good time to live in the Americas since we get lots and lots of the stuff in this soup.
1/2 c chopped yellow or red onion
3-4 cloves garlic, coarsely chopped
1-3 Tbsp. olive oil
1/2 medium acorn squash, peeled, seeded, and cut in bite-size pieces (or equivalent other winter squash or pumpkin, or about 1-1/2 cups pre-cooked squash)
2 medium tomatoes, cored and chopped
1 tsp. or more Vegeta or similar soup seasoning
1 tsp. freshly ground cumin
1/2 tsp. ground coriander
1/2 tsp. black mustard seed
1/4 tsp. chili powder
1/4 tsp. (or more if you like it hot) chipotle powder
Water or broth as needed to make soup--1-1/2-2-1/2 cups, maybe?
1 cup black-eyed peas or black beans
Handful fresh greens, cut into ribbons. The beet greens I used were good, but anything except maybe mustard would be great.
Toasted pumpkin seeds for garnish
Other stuff I might add if I weren't crawling out from a two-day migraine and just trying to use things out of my fridge: whole corn kernels, fresh cilantro and/or chives, cashew sour cream, and/or a tomato-red-pepper coulis if I were going fancy.
So...Saute onion and garlic in the oil. Add spices when they're getting soft. Stir that around for a few minutes, then add the squash and tomatoes. Add just enough water to keep it from sticking, cover, and simmer until squash is tender. Transfer to a blender and puree until smooth. Return to the pan, adding enough water or broth to get the consistency you want. Check seasonings and adjust. Add the beans and greens and simmer until greens are done. Transfer to bowls, garnish, and serve hot.
Sorry, no picture this time.
1/2 c chopped yellow or red onion
3-4 cloves garlic, coarsely chopped
1-3 Tbsp. olive oil
1/2 medium acorn squash, peeled, seeded, and cut in bite-size pieces (or equivalent other winter squash or pumpkin, or about 1-1/2 cups pre-cooked squash)
2 medium tomatoes, cored and chopped
1 tsp. or more Vegeta or similar soup seasoning
1 tsp. freshly ground cumin
1/2 tsp. ground coriander
1/2 tsp. black mustard seed
1/4 tsp. chili powder
1/4 tsp. (or more if you like it hot) chipotle powder
Water or broth as needed to make soup--1-1/2-2-1/2 cups, maybe?
1 cup black-eyed peas or black beans
Handful fresh greens, cut into ribbons. The beet greens I used were good, but anything except maybe mustard would be great.
Toasted pumpkin seeds for garnish
Other stuff I might add if I weren't crawling out from a two-day migraine and just trying to use things out of my fridge: whole corn kernels, fresh cilantro and/or chives, cashew sour cream, and/or a tomato-red-pepper coulis if I were going fancy.
So...Saute onion and garlic in the oil. Add spices when they're getting soft. Stir that around for a few minutes, then add the squash and tomatoes. Add just enough water to keep it from sticking, cover, and simmer until squash is tender. Transfer to a blender and puree until smooth. Return to the pan, adding enough water or broth to get the consistency you want. Check seasonings and adjust. Add the beans and greens and simmer until greens are done. Transfer to bowls, garnish, and serve hot.
Sorry, no picture this time.