Favorite Family Recipes
SubscribeButternut Squash Soup
A friend gets a recipe out of a book, makes some changes and sends it to you. You make more changes, and it becomes "your" recipe. That's what happened to Rebecca Thatcher Murcia in the butternut squash soup she talks about in this week's My Turn segment. Who to credit with the recipe? Let's just say it comes as many recipes do—from the hands of friends.
Ingredients:
1 butternut squash, cut in chunks
1 large onion, cut into chunks
several cloves of garlic (to taste)
1/2 (or more) of a sweet pepper
1 large onion, cut into chunks
several cloves of garlic (to taste)
1/2 (or more) of a sweet pepper
4 cups water or broth
2-3 Tablespoons tomato paste
1 teaspoon allspice
2 teaspoons curry powder
½ teaspoon basil
Sauté squash, onions, garlic and sweet pepper in olive oil about ten minutes or until the onions look pretty well cooked. Add water or broth, tomato paste and spices. Add salt and pepper to taste. Boil until veggies are soft. Puree. Return to low heat. Add milk or cream until soup is the consistency you like. May add more salt if needed. Parsley and cream make attractive and tasty toppings.
½ teaspoon basil
Sauté squash, onions, garlic and sweet pepper in olive oil about ten minutes or until the onions look pretty well cooked. Add water or broth, tomato paste and spices. Add salt and pepper to taste. Boil until veggies are soft. Puree. Return to low heat. Add milk or cream until soup is the consistency you like. May add more salt if needed. Parsley and cream make attractive and tasty toppings.
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