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Winter Squash Soup with Tomato Salsa
The Four Ingredient Cookbook, pg 59.
Creamy butternut squash makes good soup with very few additional ingredients. Select a really good salsa for this soup and add a sprinkling of chopped fresh oregano or marjoram as a garnish.
- 1 large butternut squash or small pumpkin, halved and seeded
- 5 tbsp garlic flavored olive oil
- 3 onions, chopped
- 4 - 8 tbsp tomato salsa
Preheat the oven to 425 F. Place the butternut squash or pumpkin on a baking sheet and brush with some of the oil and roast for 25 minutes. Reduce the temperature to 375 F and cook for 20 - 25 minutes more, or until the squash is tender.
Heat the remaining oil in a large, heavy pan and cook the chopped onions over a low heat for about 10 minutes, or until softened.
Meanwhile, scoop the squash out of its skin, adding it to the pain. Pour in 5 cups water and stir in 1 tsp salt and plenty of black pepper. Bring to a boil, cover and simmer for 10 minutes.
Cool the soup slightly, then process it in a blender or food processor to a smooth puree. Alternatively, press the soup through a fine sieve with the back of a spoon. Reheat without boiling, then ladle it into warmed bowls. Top each searving with a spoonful of salsa and serve.
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