Here’s another quick easy soup recipe.
We had some left over squash kicking around that the Chef had been using to make ravioli filling.
So I pulled out the dutch oven, heated her up and added a few sloshes of olive oil. Then added:
- 1 medium onion, diced
- 2 carrots peeled and diced
- 2 celery stocks diced
Cook these together till they are sweaty or even a little browning. Then add:
- the left over squash
Then add some herbs and spices if you wish. I used….wait for it……pumpkin spice!! It is very appropriate for Fall! I also added a little cumin and some chili flakes to liven it up. And some salt and pepper of course.
Then add some stock of your choice or water will do fine too.
Let this all simmer for a bit till the vegetables are nice and tender, then turn off the heat. Let it cool a little, at least enough till it isn’t bubbling or anything.
Then take the hand blender to it. Blend until nice and smooth.
At this point you could eat it now if you like but as is my way, I like to hide as many vegetables as possible in soup! So I added some chopped kale and a few chopped mushrooms.
Turn the heat back on and heat back up until the kale and mushrooms are heated.
Then you are ready to go!