Easy, Simple, Low-Cost Recipe For Delicious Squash Or Pumpkin Soup
Squash soup recipes in the internet are so difficult to cook. It is not so much about the cooking process itself, but it is more on the ingredients being too difficult to find. Hence, after some experimentation, I have come up with a very simple, affordable, and easy squash soup recipe that tastes just the same, if not better.
The principle behind this recipe is the use of substitutes for hard-to find ingredients. While it is one can simply search for real ingredients the original recipes, I have found out that extensive substitution can be possible without sacrificing much as regards to the final taste and nutritional value. So here we go.
Ingredients:
1 tsp. olive oil, for sautéing
3 cloves garlic, minced
3 bulbs onions, minced
1 small bundle spring onions, diced
2-3 pounds squash or pumpkin, pared and sliced into thin pieces
5 cups water
2 pcs. chicken or pork broth cubes
3 cups evaporated milk
1 tbsp. thyme
Salt and pepper to taste.
Equipment:
- Blender or food processor
- Large wok or pot
- A ladle
- Sautee garlic and onion for a couple of minutes under low heat. Be careful not to burn either since it can make the soup taste bitter.
- Add squash, water, broth cubes and spring onions and thyme.Simmer until tender. We need to boil it so that it can be pureed later on.
- As soon as the squash becomes squishy, turn off the heat. We do not want to overcook the squash so that we can retain as much nutrients as we can.
- Use the blender or food processor to puree the mixture. It is up to you to decide how fine you want the soup to be.
- After pureeing, put the mixture back to the wok or pot.
- Place the wok or pot back to the stove and turn the heat on.
- Pour milk and simmer for 1 minute.
- Add salt, pepper to taste.
To make his food taste even better, Joseph likes using fresh vegetables that he has grown himself. He uses diatomaceous earth as an all natural pesticide to keep the bugs off his veggies such as tomato plants!
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