Tuesday, October 20, 2009
Butternut squash and potato soup
I was going to make my other version of Butternut Squash soup, and then it morphed into something else entirely! Last week I bought this fabulous chutney-like tomatoey Indian spice mix from the Crackpot Gourmet, and to me it was screaming to be tossed in to something with butternut squash. I was intending to blend the final product but when I tasted it I really loved the texture and flavor as it was so I didn't.
1 roasted butternut squash, cut into small pieces
3 red potatoes, medium sized, diced
1 onion, diced
3 carrots, sliced
2-3 stalks celery, sliced
3 packs of Trader Joe's Condensed chicken broth packets
6 cups of water
1/3 of a container of the Crackpot Gourmet's tomatoey Indian spice mix
sprinkle of salt and pepper
A little bit of butter
Saute the onion, carrot, and celery with salt and pepper in butter until onion is soft. Add the rest of the ingredients, bring to a boil, and then simmer for about an hour. Eat.
I had intended to bring some to Smita at the farmer's market on Saturday but it was raining cats and dogs and I just couldn't bring the kids out to the market in that mess. I even packed it up and was going to have Adam bring it, and then Micah wanted to go with him and then M. fell asleep in the car and they didn't go and well you get the picture. Meanwhile, it was awesome. It fed my family plus a friend very well for dinner as a side dish to a pork roast from Dinner Zen, and I still have a quart of the stuff in the freezer. Fantastic.