Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 and those cubes are loaded with MSG and sodium and preservatives OK! Blessings, Chanda I find that soups just turn out so much better with real homemade broth rather than boullion cubes! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 There is that, too... either way, I haven't used them in ages! Cathrine , " PuterWitch " <puterwitch@c...> wrote: > > and those cubes are loaded with MSG and sodium and preservatives OK! > Blessings, > Chanda > > > I find > that soups just turn out so much better with real homemade broth rather > than boullion cubes! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 me either neither neener. ) - cathrineq Saturday, October 08, 2005 11:07 AM Re: Recipe: Hot Ginger Squash Soup There is that, too... either way, I haven't used them in ages! Cathrine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 This is a modification on the Curried Squash & Mushroom Soup from The Moosewood Cookbook. I'm not a curry fan, so I would never have made the recipe as it is in the book. Start with a good broth (like the garlic broth I posted before); I find that soups just turn out so much better with real homemade broth rather than boullion cubes! Hot Ginger Squash Soup 2 medium acorn or butternut squash (I always use butternut) 2 1/2 cups broth 1 cup orange juice (or broth) 2 tbsp. butter or oil 1/2 cup chopped onion 6 cloves garlic, crushed 6 oz mushrooms, sliced 1/4 tsp. dry mustard 1 1/4 tsp salt 1 tbsp. minced fresh ginger (a piece about the size of your thumb, grated) 1/4 tsp. cayenne or fresh chili paste, to taste - make it as warm as you want! .. Split the squash lengthwise and bake face down in a 375 degree oven on an oiled tray 30 minutes or until soft. (I usually line the tray with foil to make clean up easier.) Cool and scoop out the insides. You'll need about 3 cups worth. Put in a blender with the stock and puree until smooth. Combine in a pot with the orange juice (or additional stock, depending on what you're using.) Heat the butter or oil and add the garlic, onion, salt, ginger, and spices. Sautee until onions are soft (you may need to add a little water or stock if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the contents of the skillet to the pot. Heat gently, taste, and adjust seasonings, if necessary. If you want, add a bit of fresh lemon juice. You can serve it right away, or let it simmer a bit to let the flavours mingle. Enjoy! This is a wonderful soup for a cool autumn night. Quote Link to comment Share on other sites More sharing options...
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