October 21, 2011

Roots & Squash Soup

Here's an interesting soup I made for dinner tonight! 
After reading the recipe from "Stuff I Feed Brian"
and having been wanting to use butternut squash as a base
 for soup, I'm trying this recipe!! I used the recipe almost as
written... but made a few adjustments for our family's
 taste. It is a soup that will be making its
way into the regular rotation here!!


1 small to medium butternut squash (or winter squash of your choice)
2 medium to large sweet potatoes
3 medium to large beets
Dash of salt

Peel & boil these veggies with just enough water to cover them.

Sweet red pepper - diced
1/4 vidalia onion - diced
1/2 tsp. minced garlic

Continue to boil until the veggies are soft.

Using a slotted spoon, remove about 3/4 of the veggies and put them
into a bowl. Use a potato masher to mash them up and then
add back to the remaining veggies still in the water/juices.
Stir in well. (You could also put the veggies into a blender
or food processor to mash or use an immersion blender!)

Add a hand full of cut up kale and/or beet greens and
cook on low for a few minutes,  just until the greens are wilted.

Serve warm with optional toppings of
sour cream, grated cheese, parm. cheese or plain yogurt
and salt & pepper to your own taste!
 (Warm cornbread is yummy with it too!) 

Be prepared for a DELICIOUS SOUP!
Your taste buds will be very excited
with the combination of  flavors!!
(Next time, I think I'm going to add
some back beans to it! Maybe make
it ahead and keep it warm in the crock pot!)


1 comment:

Kathi said...

Butternut squash makes good pumpkin pie, too.