Monday, December 13, 2010

potato squash soup - with an asian spin

will have to add a photo later for this simple - simply delicious really - soup

6 white potatoes - boiled, peeled and broken into pieces
1 small-ish acorn squash - first baked whole in the oven at 350 for about 50min then seeds scooped out and just scoop out every bit of squash goodness.
1/2c green onions
8-10c water
2tbsp chicken base
2 pho bo bouillon cubes
1tbsp garlic powder
1tsp onion powder
1.5tbsp cumin
.5tsp mexican chili
.5tsp paprika

i used a pot that holds 6L - about 1.5 gallons)
10-12c water (lost count...bad recipe writing...bad)
then all the spices and base and bouillon cubes in the boiling water until nicely dissolved
add the other ingredients
keep on medium for 10min or so
then break out the hand blender to blend it all (i left a few chunks unblended for that home-ier feel - at least it is to me, perhaps chunks annoy others - don't know - but going with home-ier feel)
another 5 minutes


oh, i love homemade soup and this was a cheap and easy soup that lasted for 3 full meals for all 4 of us (i just added 1.5-2c water each time i reheated) - the pho bo cubes added that lovely asian flair but am sure subbing a bit of garlic powder, cumin, lemongrass powder and some pepper would have done the trick too. it could also be easily adapted to have more of a mexican spin, or none at all - the heartiness of the potato and squash make spices belt out in song! ugh, a bit over the top as i write this at 341am - not able to fall back to sleep after the 1yr old's late night waking.

the boys loved this soup - but they love a bit of asian flavours to begin with. the 3.5yr old had a full adult serving bowl of it...success!

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