Monday, November 22, 2010

Acorn Squash Soup Recipe

Image courtesy of Jacci Howard Bear

I feel like the "The Speedy Cook" today. When it came time for lunch all I could think about was a vegetable soup that contained every fall vegetable in my refrigerator. After a trip to New Seasons to gather some of the ingredients I began putting it together. Here is what I came up with.

Barbara's Squash Soup

1 box free range chicken broth
one large union chopped
1/2 acorn squash peeled and cut into small cubes
2 large carrots peeled and chopped
2 stalks celery chopped
one can chicken meat drained or left over chicken
7 garlic cloves peeled
1/4 cup quinoa
one small tomato or 6 cherry tomatoes
2 tablespoon cider vinegar for brightness (I think fresh lemon juice could be used instead)
1/2 teaspoon garam marsala a (add to taste)
fresh sprigs of thyme and sage
pepper and salt to taste.
Combine and simmer until done. Serve topped with 1 tablespoon of yogurt and a few drops of olive oil.
It was delicious and tasted like fall.

****Description of Garam Masala as take from web site
All Recipes Website:
Garam is the Hindi word for "warm" or "hot," and this blend of dry-roasted ground spices from the colder climes of northern India adds a sense of warmth to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

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