|
I had an idea. I decided that I wanted to pick a vegetable, not a common vegetable, and then make a dinner based around it. Last night I decided butternut squash.
We shall see how long this last given my short attention span. I seem to recall sometime ago that I wanted to list the nutritional benefits of a vegetable in my recipes but that lasted for two or three entries. Whatever.
Given my short attention span, it might be unrealistic to call this the best soup ever but it's up at the top of the list.
Spicy Butternut Squash Soup
- three cups of butternut squash, peeled and cut into 1/2" cubes
- one yellow onion, diced thin
- one stalk of celery, diced thin
- one carrot, diced thin
- three garlic cloves, diced
- two chipotle peppers in adobo sauce, minced
- one tsp dried basil
- one tsp dried parsley
- one tsp cumin
- two cans of diced tomatoes
- three cans of low-sodium chicken broth
- one can of corn, drained and rinsed
- one can of white kidney beans drained and rinsed
- two tbsp olive oil
In a stockpot, cook squash in two tbsp olive oil over medium-high heat for 5 minutes. Add onion, celery, and carrots, continue to cook for 5 minutes. Add garlic, chipotle peppers, basil, parsley, and cumin, continue to cook for two minutes. Add tomatoes and chicken broth, bring to a boil, reduce heat and simmer for 28 minutes. Add corn and beans, continue to cook for two minutes. Serve.
 |
Subscribe to this comment's feed
