You can read about Soup's On! Saturday here.
My soup for today used some of the chicken broth I posted about last week. I wasn't sure I'd like it, but I did.
Happy Fall Squash Soup
1 squash of your choice (I used acorn squash), cooked and pureed
1/2 brick cream cheese
about 6 cups chicken broth (more or less to desired thickness. Can also thicken first with flour or cornstarch)
1 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
Heat all together until it is hot and cheese is melted. Serve with toasted pecans, cilantro and sour cream on top. I also added cabbage cut very small and some chicken pieces.
5 comments:
OOOH!
This sounds really good and simple!
I think I'll have to do this tonight.
:D
Wait.
Can you give me a guesstimate of how many cups of pureed squash?
I'm working with 3 more 25 lb pumpkins here, and I somehow think that even one of them would produce just a little too much for the proportions of the rest of the ingredients.
I'd guess you could use up to a good 4 cups or maybe a little more. I think I'd add several cups and taste it and see if I wanted more or not:)I am posting a recipe specifically for pumpkin next week I think.
hi tiffany...i have ben meaning to get in touch with you. i was told we share something.....a loss of a a baby. i hope to see you at my blog. i love yours and have added you to it. i will keep you in prayer.....we stand firm in our faith, our God, our Hope in heaven! amen?!!!!!! BFN ~Megan
You had me at 1/2 brick of cream cheese!
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