Holy Spoons

The gift of hospitality sometimes comes with food.

Squash and Mushroom soup

Well. This recipe was inserted in the packaging around an LLBean order. It’s delish. However, our progeny think squash is from Mars or something and don’t like it. Phooey on them!

Ingredients:

  • 3 cups pureed, cooked squash (or canned pumpkin)
  • 2 tablespoons butter, melted
  • 1/2 cup diced onion
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp dry mustard
  • 1/2 cup mushrooms, diced
  • 2 1/2 cups chicken stock
  • 1/4 cup brown sugar
  • sliced and toasted almonds (for garnish)

 

Directions:

Saute onion, garlic and spices in melted butter until very soft. If it sticks, add a little water to the pan. Add mushrooms and cook another 10 minutes. Let cool slightly.

Puree mushroom mixture. Add to pureed squash in a large stock pot. Add chicken stock. Stir in brown sugar until it dissolves. Cook until hot. Taste and adjust spices. Garnish each serving with a sprinkling of almonds.

NOTE: Original recipe called for adding salt, which we decided was not necessary.

 

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on August 16, 2011 by in SLURP!, Soups and stews.
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