Wednesday, January 29, 2014

Squash Soup Made for Gorgia Brown Elementary School

Squash Soup


2 cups peeled, seeded, chopped squash
1 medium onion peeled and chopped
1 medium carrot peeled and chopped
2 cloves of garlic
3 cups of water (pipe stock)
Kosher salt to taste
1 tsp butter or olive oil


Start by heating a medium size pan on high/medium heat. Add oil or butter, add onion, carrot and garlic. Sautee for 5-10 minutes until tender and translucent. You really don't want color on the vegis as it will affect the color of the soup.
After carrots and onion have cooled, add squash and water. 
Cook for 10 minutes on medium heat. Add puree with blender or food processor. 
Add salt to taste. 

Other garnish: 
Apples, brown butter, sage, thyme, popcorn, crackers, cinnamon. 

Watch this video for more tips!

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