Have Your Feast And Eat It Too
A favorite resource of mine is the More with Less Cookbook by Doris Janzen Longacre. It is exactly what it sounds like ... a collection of recipes with a philosophy of low waste and efficiency at its ...
Ingredients
SERVINGS: 4 Serving(s)
- 1 butternut neck or two cups of roasted squash
- 1 roasted pepper
- 1 roasted onion
- 3–5 roasted garlic (squeezed out of skin)
- 3 cups mushroom stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- Optional garnishes: sriracha, yogurt and/or chives
Preparation
1. Simmer for 20 minutes then puree with an immersion blender.
For more heat add a roasted jalapeno (not on shopping list) or pinches of cayenne pepper to the pot.
This soup can be saved in the refrigerator for a meal tomorrow, frozen for up to three months or served right away with a drizzle of sriracha and/or a garnish of freshly chopped chives and a dollop of yogurt.
This recipe is fairly forgiving—you can make it with slightly more or less squash. If you have a little squash left over, add it to the mix for the soup. If a lot of squash is left over, freeze it for later use later in more soup or pancakes.
About this recipe
Tip: Freeze extra roasted squash in bags or wide-mouth Ball jars.
