I found a recipe for Roasted Squash Soup in one of my Rachel Ray magazines, and since we had some squash from our garden that I had no idea what to do with, I decided to give it a try. It turned out great. Trevor loved it! He wants me to make more and freeze it. One of the ingredients is cinnamon and it makes the soup amazing! We dunked our grilled ham and cheese in it and that was even better. Trevor is not a dunker so I know that he must have really like it. So if you have extra squash you don't know what to do with, make this!
ROASTED SQUASH SOUP
2 onions quartered
1lb squash, cubed
1/2-1 tsp. crushed red peppers (optional)
1/4 cup EVOO
salt and pepper
1 qt. chicken broth
2 tbs. brown sugar
3/4 tsp cinnamon
1/4 heavy cream
On a baking sheet, toss onions, squash, crushed red peppers, EVOO, salt and pepper; roast at 450 for 20 minutes. Warm broth in a saucepan over medium heat; add veggies, brown sugar, and cinnamon; puree. Stir in cream. This makes 6 cups.
*I added some garlic powder and a tad bit more cream.
Wednesday, September 7, 2011
Subscribe to:
Post Comments (Atom)
2 comments:
glad I found you.
can't wait to try some of your yummy recipes.
hope to see you soon!
I hope they turn out good. I'm coming to Logan today through Friday, possibly through Saturday. I could come stop by and see you and your handsome little boys. Just give me a call or text or comment back.
Post a Comment