BUTTERNUT SQUASH SOUP--
#3720 - 03/21/03 07:47 PM
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SharonMello
Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
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Hi - I want to make this soup to put over pasta or rice. Give me suggestions for adding "stuff" to it so I can do that, please?
How's this for a switch???
Sharon
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Sharon
"Anything Chocolate"...that is all!
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What a coincidence! I was thinking of making butternut squash soup for the first time this week, with chickpeas and slow-cooked onions in. I find chickpeas OK to digest in soup, I think the skins must get softer in the liquid. I'm sure other people will have more ideas than me so I'll wait and see before I make it
Sarah 
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Sarah
Looking for inspiration...
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Sarah - are you going to put it over rice or pasta? I was thinking of thickening it up some so it would stick to the pasta/rice. Whaddya think?
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sorry Sharon! Just caught up with your post, I'm trying not to come on board every day or I'm getting a bit too attached to the computer! I thicken stuff with cornstarch always, and I find rice much nicer with sauces like that - pasta can get a bit bloating for me. I've had a hectic week, no time to 'cook' properly, so have suffered. Think I need to cook up and restock the freezer. If you make it before me let me know how it tastes. BTW, enjoy your trip - just saw the other posts. It'll be quiet without you!!
Sarah
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Sarah
Looking for inspiration...
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Sarah - I finally made the butternut squash soup as an accompaniment to egg free noodles. I think it turned out great...my husband didn't like it. Whaddya want from a Portagee???
Here's my recipe:
1 pkg Imagine butternut squash soup
3 cloves garlic
1 tsp ginger, fresh grated
2 tbsp tomato paste
1 envelope Liptons Recipe Secrets Onion Soup Mix
1/4 (or more) pkg soy ground beef
1 onion coarsely chopped
8-12 mushrooms sliced
1/2 tsp oil or cooking spray
Cornstarch and water for thickening
Spray large fry pan with oil and saute onions, mushrooms, garlic, ginger until soft. Add container of butternut squash soup, tomato paste, onion soup mix and soy beef. Stir until completely blended and turn down burner to low and let simmer for about 1/2 hr.
Mix water with about 2 tsp cornstarch and add to soup mixture. Stir until thickened. If not thick enough, add more cornstarch mixed with water.
S/P to taste. Watch out because the onion soup mix is salty. Don't add salt until you taste it.
I served it over cooked egg free noodles and I quite liked it. Dan's not a big fan of ginger or saucy things and he hardly touched his and just ate his salad. That's okay because now I have more to eat for leftovers!!!
Let me know if you ever fix this recipe.
Happy cooking!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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