How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, May 3, 2013

Cream of Squash Soup

We used up the very last of last year's CSA bounty with the squash we still had in the freezer. I adapted a recipe from Jane Brody's Good Foood Book to make just enough soup for the two of us to have with our grilled salmon.

I started by chopping half an onion, and mincing a clove of garlic and sauteing these in some butter in a saucepan. Fresh ground pepper was added, then a cup of organic chicken stock. The rather small portion of squash we had was added next, and everything was simmered for a few minutes before one cup of milk and a dash of nutmeg were added. Everything was then placed in the blender to puree. Then back to the saucepan to heat before serving. This was a good, easy soup to make and can easily be made vegetarian by using vegetable stock in place of chicken stock.

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