Squash squash everywhere!
It is that time of year and what with Canadian Thanksgiving rapidly approaching it’s time to dust off your squash recipes!
I had some left over squash soup ( click here for that recipe ) from the other day that needed used up but wasn’t really enough for both of us to eat as actual soup, so what to do?
I made squash sauce of course.
Extremely simple. Put the soup in a sauce pan ( does that automatically make it sauce??) and add a little stock or water to it to thin it out. Then I took the hand blender to it to blend up the hunks of kale and mushrooms that I so carefully added to it when I was making the soup!
THEN I added a good glob of Boursin cheese and melted that down into it.
Presto chango now you have a beautiful rich sauce for your topping pleasure!!
We had it on some grilled chicken which I put on top of some left over spaghetti squash that I sauted with some garlic, onion and a little butter. And then a side of brown rice and broccoli and you have a pretty healthy meal chalk full of hidden vegetables!!