Creamed Butternut Squash Soup
"I found this in the Spice & Spirit of Kosher Passover Cooking cookbook. It isn't really much of a recipe at all -- which is how things usually are on Pesach if, like my family, the basic extent of available seasonings is salt! I'm sure additional spices would enhance this, but it's pretty good just as written. I had a pretty huge squash, so I used 8 cups of water, which was probably too much... I'm submitting the recipe as it's written in the cookbook, but feel free to play with the amounts!"
photo by brokenburner
- Ready In:
- 45mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
directions
- Cook butternut squash in water until soft, about 15 minutes. Let cool to room temperature.
- Transfer to food processor and puree until desired consistency is reached. (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor -- it makes quite a mess!) Add salt to taste.
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RECIPE SUBMITTED BY
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
