Wordless Wednesday: Squash Soup


[There are three recipes here; see if  you can find them: cheddar cheese crisps, curry squash soup, steamed carrots with ginger. Leave a note in the comments if you want a recipe!]

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13 responses to “Wordless Wednesday: Squash Soup

  1. Oh, yes please to the cheese crisps and squash soup!!! YUMMMMM.

    • OMG, these cheese crisps are SO easy and I practically rip them out of my toddler’s hands. This is the solution to carrying cheese around all day long in your unrefridgerated purse.
      Steps:
      1) Preheat oven to 350 degrees (this is the ONLY recipe I make where I’m actually ready before the oven preheats).
      2) Grate a bunch of cheddar cheese. The more the merrier!
      3) Make six little piles of cheese on a cookie sheet (NO need to grease the pan; we’re working with cheese here). Make sure the piles are pretty flat, otherwise the outside will be crispy and the inside will be mushy. It’s okay if your little piles kind of run into each other.
      4) Pop in the oven for about 7-10 minutes depending on your oven. When the cheese is dark orange on the outside, and ALMOST turning dark orange in the center (gooey, but not TOO gooey), you’re set!
      5) Cool those guys and then bake the rest until you’re done. You can store these in a tupperware on the counter for about 5 days, but they’ll be gone before that. :0)

      Go out and buy yourself a delicious-looking butternut squash, some onions, and coconut milk, because I’ll be back later with the soup recipe! 🙂

  2. Honestly, I thought they were all pictures of cheese… but then, I have cheese on the brain. 🙂

  3. Orange: What a delicious fall color! Now you just need to make a pumpkin roll for dessert.

  4. Squash soup recipe, please!

  5. CURRY-BUTTERNUT SQUASH SOUP
    This recipe is losely based on my friend Mathu’s recipe, who losely based it on something else…

    Find:
    1 butternut squash
    2-4 tbs. oil
    2 onions
    ~2 c. water or chicken stock
    1 small can coconut milk (normal or light is fine)
    seasonings: salt, pepper, red pepper flakes, curry powder (I like Penzey’s Spices Sweet Curry Powder plus additional cumin and turmeric)

    Now Do This:
    1. Chop the squash into 1″ cubes (pictures 1 and 2 show how I hack at the squash. Other people like to microwave it to soften it first. If you have a better method–share it!)
    2. Steam the squash on the stovetop until tender. (Mathu likes to roast hers in the oven. That works very well, also, but if I can keep everything to the stovetop, then K-Pants can’t try to open the oven and send himself to the ER.)
    3. In a separate shallow frying pan, heat the oil on medium-high. Slice the onions and saute them with salt, pepper, curry, and red pepper flakes in the oil until the onions are translucent and starting to caramelize. (I don’t put measurements on the spices so that you can do them to your own tastes. We like some HEAT around these parts, so I add about 1/2-1 tsp. red pepper flakes depending on the size of the squash, but beware: the red pepper just gets stronger as the soup hangs out in your fridge. For the curry, I like at least a tbsp.)
    4. Get out your food processor or blender and throw in the squash and onions. Add the chicken stock or water. BLEND!
    5. If you have a gigantic food processor/blender, add the can of coconut milk to the processor. If not (I usually need to do 2 batches and then store in a separate bowl), stir in the coconut milk after blending.

    If (when!) you make this, let me know how it goes, and what improvements you’ve found!! One more thing: I love to serve this soup with some delicious, tangy bread to dip in it. Mmmmmm…

  6. We just made curry butternut squash soup today, with a shortcut, been using my TJ’s red curry sauce and adding carrots as well! Love these pics.

  7. YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM

  8. I make a similar recipe, but brown the squash in butter or olive oil before letting it boil in the chicken stock. Then i add the coconut milk in the last few minutes. It’s yummy served over a couple of sauteed shrimp in the bottom of the bowl!

  9. I’m going to be trolling the net for recipes until the next millenium now! ROTF!

    LOL @ Lauren!

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