Irritable Bowel Syndrome Message Boards | Re: BUTTERNUT SQUASH SOUP--I MADE IT...

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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