Original Message
"Squash?" Posted by Karchita on 10-21-11 at 00:21 AM
I just saw this. Sorry, I've been absolutely insanely busy. I think this could be really good with hard squash. I think it holds possibilities for many other veggies, although the thing about zucchini was the surprise that it is so creamy without any diary added. This is one is good too, and the best part is, it doesn't even taste like squash at all, which is essential for those of us who think squash is icky. Squash-Tomato Soup Serves 6-8 1 large shallot, diced ½ large onion, diced (yield about 1 c) 2 large cloves garlic, diced 1 dried red pepper, sliced 2 tsp dried oregano 1 tsp salt 2 tbsp oil 4 c squash puree 4 c crushed tomatoes in their own juice 1 c cream 1 tbsp balsamic vinegar (or to taste) 1. Place shallot, onion, garlic, red pepper, dried oregano, salt, and oil in large heavy-bottomed saucepan over medium-low heat. 2. Stirring occasionally, cook until onions are soft and translucent. 3. Add squash and tomatoes and bring to a simmer. 4. Use a stick blender to puree and fully mix all ingredients. (Or blend in batches in a standing blender). 5. Add cream and gently heat through. Serve with a few drops of balsamic vinegar drizzled on top. ~siggie by one cool agdude