September 12, 2010 - part 2

Squash Soup (trying to think of a better name...)

I am also preparing a soup to be eaten later in the week. This is a busy week and I will be home late almost every night.

1/2 acorn squash, peeled and chopped
1 cup of butternut squash peeled and chopped
1 onion peeled and chopped

I put all three of these into the pot with a bit of chicken stock in the bottom of the pan - on medium - I would have used a bit of water if I had not had the chicken stock leftover from cooking the butternut squash and fresh pea risotto.

Let this cook for a while until the squash is soft to put a fork through. Add some salt and pepper to the mixture.

Added two peeled, chopped coarsely, leftover baked potatoes (I had to use up four leftover massive potatoes today).

I added a teaspoon of chopped fresh parsley and sage - had them in the herb pot on the deck. If you don't have fresh then dried will do - maybe a bit less than a teaspoon each.

Add some water to cover the mixture - or chicken/vegetable stock if you like. Cook until everything is tender. At this point I let it cool and then whir it up with a Braun Handmixer. When I serve it - heat and add salt/pepper if needed. I often add plain yogurt when I serve.

Makes quite a bit - enough for dinner for four plus at least one lunch the next day. If the salad is not enough to fill everyone up I will sometimes serve with a slice of bread, toasted with cheese open-face.